Court Boullion

NutritionSortLoading...
Loading...

2 liters (2 quarts) water

1 bay leaf

A few slices of carrot

A few slices of onion

A few pinches of salt

A squeeze of lemon juice

A few peppercorns

Select allAdd

SortLoading...
Loading...

Fritters

400 g (14 oz) fresh fish (300 g / 10.5 oz needed once trimmed, poached, and flaked)

2 shallots, finely sliced

2 garlic cloves, crushed

2 tbsp finely chopped spring onion

1 tbsp finely chopped chives

¼ tsp cayenne pepper or 1 tsp fresh chili pepper, finely sliced

Salt and pepper, to taste

Select allAdd

SortLoading...
Loading...

Batter

1 egg

100 g (3.5 oz) flour

1 tsp baking powder

1 tsp oil

80 ml (2.7 fl oz) milk or beer

Select allAdd

SortLoading...
Loading...

Sauce

2 or 3 chili peppers

¼ onion

1 sprig coriander

1 sprig parsley

2 tbsp lemon juice

2 tbsp olive oil

3 tbsp white wine vinegar

1 tsp coarse salt

Select allAdd

1. In a large bowl, combine the flour, salt, and baking powder. Make a well in the center, then add the egg and stir gently to incorporate with the flour.

2. Gradually add the milk or beer while stirring constantly until you get a thick batter. Once done, leave the batter to rest in the fridge for at least one hour.

3. Fill a large saucepan with about 2 liters of water, add salt, peppercorns, and the aromatic garnish. Bring to a boil, then simmer for a couple of minutes before turning off the heat.

4. Plunge the fish fillets in and let them cook for 5 to 6 minutes, depending on thickness. Once the fish is cooked, flake about 300 grams of it and transfer it to a mixing bowl.

5. Add the chives, spring onion, finely chopped shallots, garlic, and cayenne or chili, and mix everything together.

6. Take the batter out of the fridge, ensuring it measures 150 grams, and stir it through the fish mixture and season with salt and pepper. Refrigerate until you are ready to deep-fry.

7. Heat the oil to 175°C (350°F). Drop a tablespoon of the mixture into the oil for each fritter and fry for up to 5 minutes until golden brown.

8. Once cooked, transfer the fritters to a tray lined with kitchen paper towels to absorb excess grease.

9. To make the sauce, blitz the chili and fresh herbs in a food processor, then add all the remaining ingredients and process for 30 seconds.