Aishling Moore: Try this trick for seaweed-crumbed plaice with punch

This weekend I have included a sprinkle of dried sugar and winged kelp to the breadcrumb coating on some fried fish goujons.

Aishling Moore: Seaweed crummbed plaice, saffron aioli and pickled carrot. Picture: Chani Anderson

It is often the tiniest of inclusions to a dish or product that transform it from something good to something very memorable.

It’s that splash of spicy tabasco in a Marie rose sauce which adds a liveliness, or the pinch of sugar in a simple tomato sauce that makes the fruit taste more of itself.

These minuscule yet meaningful additions are what makes cooking so addictive and exciting for me.

Dried seaweed is one of those ingredients I use every day in my cooking where a little sprinkle of this magic dust elevates whatever it is I’m cooking.

Dried seaweed is naturally high in glutamic acid which contributes to an intense umami flavour, so it’s therefore game changing when added to seasonings, sauces and stocks.

I have used plaice for this recipe but pretty much every fish in the sea would work for a fish goujon so use whatever’s fresh and available to you.

Other flat fish like megrim, lemon sole and brill would all be fabulous for this application, skin on or off, I have kept the skin on here, as I love the flavour of the skin of plaice.

If you’re using a round fish like hake or pollock, cut the fish fillets into manageable sized fish fingers before panko bread crumbing.

A golden hued saffron aioli accompanies the seaweed crumbed plaice. Another example where a small addition boasts wonderful results.

To go with, I’ve quickly pickled some carrots in equal quantities of apple cider vinegar, sugar and water. All those ingredients go into the one pot with a teaspoon of coriander seeds, bring it to the boil and then pour over the shaved carrots.

Seaweed crumbed plaice with saffron aioli

recipe by:Aishling Moore

These goujons can be made a day in advance, just store in a single layer in the fridge.

Servings

4

Course

 Main

Ingredients

• For the seaweed crumbed plaice

• 400g plaice fillets

• 90g Plain flour

• 1 egg

• 200ml milk

• 150g Panko breadcrumbs

• 1tsp dried seaweed flakes

• For the saffron aioli

• 1 pinch saffron threads

• ½ lemon juice and zest

• 1 clove of garlic minced

• ½ tsp Dijon mustard

• 2 egg yolks

• 130ml golden rapeseed oil

Method

1. For the saffron aioli

2. Place the threads of saffron in a small tea cup and top with a splash of boiling water, no more than a tablespoon.

3. Allow to steep for 5 minutes.

4. Place the egg yolks, Dijon mustard, minced garlic, lemon zest and juice in a very clean mixing bowl. Season with a pinch of sea salt.

5. Using a measuring jug begin to slowly add the rapeseed oil in drops, whisking each time until the mixture is fully combined before adding any more oil.

6. As you slowly add more of the oil the emulsion will become stronger, and you’ll be able to add more oil at a time.

7. Once all the oil is added and you have a thick homogenous sauce pass the steeped saffron threads though a fine strainer. Reserve the golden liquid and discard the threads.

8. Add the saffron liquid to the aioli and mix well to incorporate.

9. Taste to adjust seasoning, the aioli might take an extra few drops of fresh lemon juice or a pinch of salt.

10. Refrigerate until serving.

11. For the seaweed crumbed plaice

12. Pre heat a deep fat fryer to 180 degrees Celsius.

13. Beat the egg and milk in a small bowl.

14. Place both the flour and panko breadcrumbs in a small bowl each.

15. Add the seaweed flakes to the panko breadcrumbs and mix to disperse.

16. Working in batches toss the fillets of fish through the flour first, next through the milk and egg mixture and finally through the panko breadcrumbs shaking off the excess flour, egg and milk and breadcrumbs at each stage.

17. Working in batches fry for 2 minutes or until golden brown. Drain on kitchen paper and sprinkle with sea salt and serve immediately with the saffron aioli.

Fish Tales

I love making emulsions in a stand mixer fitted with a whisk attachment as you have so much more control and far less chance of splitting the sauce. Alternatively, you can use a handheld electric whisk with a mixing bowl propped onto a tea towel or a food processor.

To achieve a beautifully coated fish goujon I like to blend a percentage of the panko breadcrumbs to ensure a more evenly coated result.

The goujons will also freeze well provided the fish is fresh and well coated in the breadcrumbs. Layer between sheets of parchment paper to prevent from sticking together.

These goujons can baked in a preheated oven or shallow fried in a pan if you’d rather not deep fry.