Ingredients

Guinness and ink tempura of hake with oyster and sorrel sauce and seaweed salted chips.

Guinness and Ink Tempura:

  • 300ml Guinness
  • 1Tbs Squid ink
  • 300g Tempura flour
  • 1ts Salt

Oyster and sorrel sauce

  • 6 Oysters
  • 1 bunch Sorrel
  • 1 tsp Wasabi paste
  • 200 ml Rapeseed oil
  • ½ Lemon juiced
  • Pinch of Salt


 

Method

Guinness and Ink Tempura:

  1. Mix Guinness and ink with salt then add tempura flour and mix

Oyster and sorrel sauce

  1. Shuck oyster’s over a Chinoise being careful to keep all juice, blend oysters with their juices with wasabi, lemon and salt add rapeseed oil slowly to make an emulsion then add sorrel.

Chips:

  1. Slice Rooster potatoes and soak in water for 10 min to get rid of excess starch.
  2. Blanch at 120°C for 10 min then leave to cool naturally.
  3. Finish cooking at 75 °C and toss with seaweed salt.

To serve:

  1. Dredge Hake in seasoned flour then dip into tempura and straight into the fryer at 175 °C for 3-4 minutes spending on size and place on draining tray and season with seaweed salt.