Cod puffs with beetroot textures and aioli
Ingredients
1 fresh cod fillet, skinned and boned, cut in small pieces
Beer batter
Red and white beetroot pickles
Beetroot mash
Beetroot powder
Red sorrel leaves
Tender beetroot leaves
Aioli
For the beer batter:
75g of corn flour
50g of flour 55%
5g of baking powder
150g of beer
10g of salt
5g of smoked paprika
For the beetroot pickles:
1kg of red beetroots, peeled and cut into the desired shape
1kg of yellow beetroots, peeled and cut into the desired shape
20g of sea salt per kg of beetroots
100g of water per kg of beetroots
For the beetroot mash:
1kg of beetroots, cleaned (with their skin)
Coarse salt
Olive oil
200g of a liquid mix (1 part sugar / 1 part vinegar / 2 parts water)
Salt
For the aioli:
4 boiled eggs (4΄)
2 tsp. of Dijon mustard
½ tsp. of paprika
20g of lemon juice
1lt of sunflower oil
50g of garlic mash
Salt
Manos Ellinikakis
Favourite
Beer batter
Hand whip all ingredients until you get a smooth porridge.
Beetroot pickles
Put each type of beetroot in a separate vacuum bag with salt and water. Seal the bag by removing all air. Store in a cool, dark place for at least 20 days.
Beetroot mash
Wrap the beetroots in aluminum foil with a pinch of salt and a bit of olive oil and bake in the oven at 190°C for 60′. Peel the beetroots and stir well in the thermomix with the rest of the ingredients until you get a smooth mush.
Beetroot powder
Cut the beetroots into thin very slices using a mandoline slicer. Place in a dehydrator for 12 hours at 60°C. Grind the dehydrated beetroots in the thermomix until they turn into powder. Finally, sift the powder through a very thin sieve.
Aioli
Mix all ingredients (except the sunflower oil) with a hand blender. Progressively add the sunflower oil until you get a smooth garlic mayonnaise.
Add salt to the cod and dip the pieces in flour and then in the beer batter. Fry at 160°C (temperature of the sunflower oil).
Serve with the beetroot textures, the leaves and green herb-scented oil.
