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Herring Fish and Chips with Lemon Aioli

Adapted from Marcus Samuelsson

Wine suggestion
Dill Aquavit


 

Yield: 1 portion

4 fillets of Baltic herring
1 cup Panko (Japanese breadcrumbs)
1 egg
1 egg white
1 Tablespoon soy sauce
2 cups canola oil

Heat the canola oil in a pot. Whisk the egg, soy sauce and egg white together. Slice each herring in half, lengthwise. Roll each herring in the egg mixture. Remove and roll in the Panko breadcrumbs. Fry until golden brown.

Panko Chips

2 Idaho potatoes
2 cups canola oil
1 cup Panko (Japanese breadcrumbs)
1 egg
1 egg white

Mix the egg and egg white together. Heat up the oil. Slice the Idaho potatoes in thin strips. Fry them in the oil for about 3 minutes. Lift out and allow to cool. Roll them in the egg mixture followed by the Panko breadcrumbs. Fry again until golden brown, for approximately 4 minutes.

Lemon Aioli

Tablespoon Dijon mustard
2 cloves garlic, roasted
cup boiled potato
Juice from 2 lemons
Zest from 1 lemon
1 cup extra virgin olive oil
1 Tablespoon balsamic vinegar

Put the mustard, garlic and potato in a mixer and mix well. Add the lemon juice and zest. Slowly pour in the vinegar and the olive oil. Blend well. Season with salt and pepper. To serve, (normally you serve fish and chips in newspaper), put some salad in a cone made of newspaper, place the fish on top garnished with aioli and a lemon wedge.

 

  


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