Looks to recreate that most classic of British Pub Grub
Fish & Chips
One of my favorite dishes of all times. I've already made many, many variations on this course, which is basically, fish & potato.
Here's one I did a while back...
Cuban Fish & Chips
The components are as follows...
- Red Bean Puree
- Malanga Croquette
- Paprika Grouper
- Boniato Chip
- Jalapeno Oil
So, this time around, I decided to rethink my initial rendition.
These components are as follows...
- Boniato Puree
- Pan-Fried Snapper
- Malanga Chips
- Jalapeno Emulsion
The colors are more elegant, the dish takes on a much more classic look.
Boniato is a Cuban sweet potato that is white. I make my puree very much in the Joel Robuchon style of 2 parts root vegetable to 1 part butter. Whipped into a light, airy, billowy consistency. I like to say that it's like putting a cloud in your mouth.
Key West Snapper is an awesome fish and perfect for this course.
Malanga is another root vegetable native to Cuba. These chips are cooked very quickly in hot peanut oil.
While this dish is not a 360 degree turn for the original, it does give a different eating sensation to the dinner guest.
Both versions are great in the end....