- 350 gr of beer
- 25 grams of polenta
- 25 gr of mashed potato flakes
- 12 grams of potato starch
- 2 grams of salt
Mix the dry ingredients, add them to the beer in a saucepan and bring to a boil while stirring. Spread on greaseproof paper and dehydrate at 100 ° C for 10 minutes in the oven. Cut the dough into rectangles, roll it into cylinders and fry at 180 ° C.
Complicated? Get some sheets of phyllo dough, the oils, place in the cylinders and fry. You’re going to miss the Chips experience at Fish n ‘Chips but it’s student floor level.
- 1 fresh cod tail (use any type of seasonal white fish)
- 500 ml of milk
- 1/2 onion from sources
- 1 g of coriander seeds
- 1 sprig of rosemary
- A few peppercorns
- 1 bay leaf
Poach the onion a little and pour in the milk. Heat the spices in the milk, do not boil. Gently poach the fish in the milk for 5-7 minutes. Remove and let cool.
Cook the potatoes cut in brunoise in the milk for 30 ′. Strain and reserve. With that milk you will get some scary croquettes. If on top then, truffles the dough, ouuuuuuuuuuuuh mammaaaaaaaaaa!
Crumble the fish and mix with the same amount of potato. You pass it through the turmix while you heat the mixture. Take off the heat, grate some Tuber Borchii and carefully put it in a piping bag. That point of the borchii is the one that will make the difference.
- 200 ml of Arcos de San Andrés oil (my favorite for mayonnaise)
- 1 Campero de Lécera egg.
- Tuber Borchii.
- 1 splash of Sherry vinegar.
- a pinch of salt
Taking advantage of a piece of Borchii that was looking at me anxiously from its glass jar, I decided to make a mayonnaise and thus end our love story until next year. We emulsify and that’s it.