Recipe
All IDDSI levels
Ingredients
For the fish:
500ml water
3 large white fish fillets
100ml white sauce
3 scoops Nutilis Clear
½ tsp turmeric
¼ tsp paprika
¼ tsp garlic powder
For the peas:
200g frozen peas
2 tbsp tinned mushy peas
50ml water
2.5 scoops Nutilis Clear
For the chips:
Refer to Mashed Potato recipe
Optional ingredients:
Salt & pepper
Lemon white sauce (IDDSI Level 4 consistency)
Malt vinegar & turmeric mixed
Extra equipment:
Clingfilm
Blender
Piping bags
Method
Fish:
- Poach the fish for 3-4 minutes in boiling water.
- Transfer the cooked fish into the blender and start blending. Add the white sauce and continue to blend until a puree forms.
- Pass the puree through a fine metal sieve. Use a clean spoon to scrape the outside of the sieve.
- Add the Nutilis Clear, stir and leave to stand until desired thickness has been achieved.
- Lay 40cm clingfilm on a flat surface. Sieve the turmeric, paprika, garlic powder and a pinch of salt onto the centre of the clingfilm.
- Spoon the fish puree onto the centre of the clingfilm and smooth into a fish fillet shape. Loosely wrap the fish in the clingfilm and place into the fridge to chill for 1 hour.
Peas:
- Boil the frozen peas for 3 minutes and then transfer into a blender.
- Add the mushy peas and blend. Add 50ml water while continuing to blend into a puree.
- Pass the puree through a fine metal sieve. Use a clean spoon to scrape the outside of the sieve.
- Add a pinch of salt and pepper (optional) before adding the Nutilis Clear and mix well. Leave to stand until desired thickness has been achieved.
Plating:
- Plate the fish fillet and garnish, if desired, with lemon white sauce (ensure sauce meets IDDSI Level 4 consistency). Pipe the pea puree onto the plate and plate your chips. Refer to the Steak & Chips recipe for guidance on preparing chips.
- Brush over the chips with malt vinegar and turmeric (optional).
- Cover and place in the oven at 130 degrees for 30 minutes.