Architect's Fish And Chips Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients:
681gms frozen Beluga Sturgeon fillet
(get your fishmonger to weep)
2 hyper-organic parsnips
2 Suffolk beetroots (Norfolk if wet)
2 young white turnips, 38-39 mm in diameter
2 Swedish swedes (ask for rotbagga)
A duvet of rice paper
For the stock:
1 Spanish (Basque) onion
1 carrot, ruched
Fish bones
Fish skin, moisturised
1 bay leaf
1 stique of celery
1 sprigue of thyme
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Directions: |
Directions:1. Find a tall man with long elegant fingers. (I'm lucky - I've got one at home!) Place his palm-down hand next to the vegetables on an Umbrian marble worksurface. Using his little finger as a template, cut the parsnips, beetroots, turnips and swedes into finger-shaped strips. Hot-bubble for 4 minutes. (No more or they'll get scared.) Place in a roasting tray, giving them a frisson en route. Matisse with Tuscan extra-virgin.
Roast in a four-door coffin-black Aga for 57 minutes at 192 degrees C.
2. Breathe on your Sturgeon Fillet till it defrosts. (Allow 1-2 days.) Pour hot-bubbling water over the fish till it's nicely completely nice. Blade-run a knife under the skin till the fish is thoroughly ashamed. Rest in space.
3. Pillage the fish bones and flay the skin. Plunge them into happening water with your bay leaf, celery, thyme, carrot and onion. Annoy the stock for about 26 minutes. Strip the fish and down it in the strained, vexed stock. Re-annoy till tender. Condimentalise.
4. Wood-blend the fish with your roasted vegetable chips on a duvet of rice paper, arranging in alternate layers of fish and vegetable.
Each layer should be at right angles to the last, except the top layer, which should be at a forty-five degree angle to the layer below. Be careful to separate the ingredients so that light can permeate - shadows are part of the dish. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Architect's Fish And Chips takes this nourishing, cheap staple and makes it everything food should be. Expensive. Complex. And utterly architectural in its use of light and space.
To accompany, I recommend a 1998 Bunderloch Riesling from Nackenheim. It starts with flavours of apple, lime, peach, green apple, raisin, honey, rose petal, cherry blossom and freshly mown grass. It finishes with that characteristic hint of fresh four-star petrol. Not that pathetic namby- pamby unleaded. Full-blooded four star!
Feel free to choose the 1999 if you think you know better.
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