Recipe for Fish and Chips with Red Sauce 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4 servings
Ingredients:
Amount Ingredient
4 x Thick Pieces Cod - cut from 2.3kg, (each piece weighing fillet, about 150g/175g)
3 tbl Olive Oil, (rest to mix with butter for chips)
1 sm Celeriac, (peeled and cut into finger sized "chips" - allow 6 per portion)
1 tbl Caster Sugar, (unrefined)
30 gm Unsalted Butter
Salt & Freshly Ground Black Pepper
----------------- RHUBARB SAUCE ----------------
150 ml Well Flavoured Fish Stock
150 ml Rhubarb Puree, (stew forced rhubarb with 1 tbsp water and 2 tsp caster sugar)
2 x Pieces Star Anise, (Whole Stars)
Instructions:
Instructions: 1. Heat a griddle and also a cast frying pan.

2. Season prepared fish. Oil surface. Griddle until golden.

3. Heat butter and oil in hot pan. Season celeriac. Toss in hot fat to colour. Tip into a roasting tin and roast for 8 - 10 minutes at 240 c / 495 f / Gas Mark 8 until golden and cooked through.

4. Carefully remove fish and sit golden side up in roasting tin. Roast in hot oven for about 4 minutes and then rest in warm place until sauce is made.

Rhubarb Sauce

5. Add Star Anise broken into pieces to fish stock and reduce by half.

6. Add rhubarb and seasonings and simmer together.

7. Pass through a fine sieve into a clean pan and whisk in chilled butter to thicken and give a gloss to the sauce.

8. Remove celeriac chips from oven and drain.

9. Sit cooked fish on a bed of stir fried vegetables. Arrange celeriac chips around.

10. Pour rhubarb sauce around fish.

11. A sprig of sweet cicely would finish it off.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Fish and Chips with Marcus   ::   Fish and Crab Meat Fritters   ...