Hemp Panna Cotta - Chef Recipe by Leonid Pantani
Cooking with hemp has a lot of benefits as it’s rich in essential fatty acids and great plant protei...
500g self-raising flour
500g corn flour
Salt and pepper to taste
500mL soda water
500mL AHBH Hump Day IPA Beer
150g flour for dusting
2 x 200g fish fillets cut length-ways
800g chips or oven fries
2 lemon cheeks per serve
10g flaked sea salt
1 egg yolk
1 Tbs fresh lemon juice
250mL light olive oil
2 Tbs drained capers, finely chopped
1 Tbs gherkins, finely chopped
2 green shallots, ends trimmed, finely chopped
2 Tbs finely chopped fresh continental parsley
Salt and freshly ground black pepper
Place all flour in a bowl. Gradually whisk in the beer and soda water until batter is smooth. Season with salt and pepper.
Cover and place in the fridge for 30 minutes to rest.
To make tartar sauce, place the egg yolk and lemon juice in the bowl of a food processor and process until mixture thickens. With the motor running, add the oil in a thin, steady stream until mixture is creamy.
Transfer to a bowl, add chopped capers, gherkins, parsley and shallots and stir to combine. Season with salt and pepper.
Add enough vegetable oil to a large saucepan to reach a depth of 8cm. Using a thermometer, heat to 180 C over high heat (oil is ready when a cube of bread turns golden brown in 10 seconds).
Dust fish fillets in the flour, then dip 2 pieces of fish, one at a time, into the batter to coat. Drain off excess.
Deep fry for 3-4 minutes or until golden brown and cooked. Transfer to a tray lined with paper towel, place in oven at 150 C to keep warm.
Repeat in 3 more batches with remaining fish and batter, reheating oil between batches.
Fry or oven bake chips to accompany fish.
Divide fish and chips among serving plates. Season with sea salt flakes and garnish with tartar sauce and lemon wedges.
Recipe provided by All Hands Brewing House