Toasted Mung Bean & Millet Fried Haddock Goujons,
Fennel Chorizo Crumb, Blue Anneliese Sumac Crisps,
Mung dahl & Purslane Tartare.
This dish came about from me entering my employer’s chef of the year competition, held annually, great for the experience, and meeting other chefs from different segments of the business. Along with one of my colleagues, Keith and myself we were selected to represent Ireland.
The theme was to create 3 dishes heavily influenced by street food, one of the courses was to be veggie or vegan using future 50 ingredients, fish had to be used for the main course and for dessert, chocolate had to be the star of the show. I previously posted my plant based “Cabburitto” my take on a Mexican burrito-this recipe is for the fish course and hopefully later I will post my dessert😋
We had to travel to London and compete at a showcase event at this years HRC (Hotel, Restaurant & Catering) – ExCel London.
Competing alongside 6 other competitors from around the U.K we were delighted to come away with 2 bronze medals.
Yea I know, still room for improvement😂 Still we had an enjoyable time.
I would start with getting the dahl completed first, this will keep well for a couple of days, just to make things easier if you don’t fancy doing everything on the one day.
This makes a great meal on its own if you want to double it up.
Mung bean dahl
• 100g Pre-soaked soaked Mung beans (In water for 1-2 hours)
• 1x medium onion finely diced
• 1 x garlic clove chopped
• 1 x tsp finely chopped ginger
• 1 x tsp of turmeric, fenugreek, coriander & cumin
• 1 x tsp garam masala
• 200ml coconut milk
• Salt & pepper to taste
1. Sauté the onion over a medium heat in 1 x tbsp. of oil for 1min’ add the garlic and ginger continue frying for further 30 seconds, stir through the spices and continue sauteing on a low heat for a further one minute.
2. Add in the drained mung beans and stir through,
3. Stir in the coconut milk, simmer for around 30 minutes until the beans are tender and the liquid has started to evaporate.
• 200g mayonnaise
• 1 x gherkin finely chopped
• 1 x tbsp. capers, rinsed and
• 1 x tsp lemon juice
• 1 x tbsp. chopped parsley
• 2 x Tbsp. chopped purslane
• Blend all the ingredient together
Blue Anneliese Crisps
• 2-3 x medium Blue Anneliese potatoes skin on washed and cut into thin discs using a mandolin.
• 1 x Tbsp Rapeseed oil
• 1/2 x tsp smoked paprika
• 1 x tsp sumac
• 1/2 x tsp ground cumin
• Good grind of sea-salt & pepper
1. Toss the potatoes in the oil and lay out on a single layer on non-stick baking tray.
2. Bake for 12-15min until just starting to colour and crisp. Leave to cool on wire rack.
3. Combine spices and seasoning, dust over the crisps.
Serve as a garnish with the fish.
Fish n chips with a slight twist
Little twist on the classic fish chips, great to take a quintessential favourite and give it a bit of a make-over.
• 100g Toasted mung bean ground to a fine crumb
• 100g Millet ground to a fine crumb
• 50g Rice Flour + 75g for dusting
• 300ml Spring water
• 75g Fennel chorizo cut into small cubes or any good locally made chorizo in your area, then fried without oil in a sauté pan until crispy, allow to cool and blitz to a fine crumb
• Zest of 1 lemon
• 1 tsp dried oregano
• 1 tbsp. olive oil
• 400g skinless sustainable
• Norwegian Haddock, sliced into 12 strips. Or other sustainable white fish
- Make a loose batter with the mung bean, millet, rice flours & spring water-pouring cream consistency.
- Add in the lemon zest & oregano-half the crumbed chorizo-leave to stand for 30minutes.
- Dust the fish in a little rice flour, shake of any excess, then dip into the batter making sure it is well coated-gently lay the goujons into the hot oil, if you are careful-and can hold onto the fish at one end for a few more seconds as the piece in the oil starts to cook then release the rest of the fish-this will help in preventing it from sticking to the basket if you are using one- it should start to float more easier, finish deep frying the rest of the goujons being careful not to over crowd the basket, fry until golden & crispy.
- Cook of any left-over batter for crispy bits.
- Serve with the crisps, tartare & dahl.