Ingredients
To make the fish:
- 4 salmon fillets (skin removed carefully)
- 2 eggs
- 3 slices brown sourdough (preferably a few days old)
- 3 garlic cloves (peeled)
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp extra virgin olive oil
- salt and pepper
To make the jenga chips:
- 4 maris piper potatoes (cut into jenga shapes)
- salt
- pepper
- extra virgin olive oil
To make the mushy peas:
- 1 pack of frozen peas 1kg
- 1 red chilli
- 2 garlic cloves (peeled and chopped)
- 1 small white onion (finely chopped)
- ½ lemon (juice only)
- 15 fresh mint leaves (finely chopped)
Instructions
To make the jenga chips:
- Pre heat oven to fan 190℃
- Wash and dry the potatoes really well before cutting into jenga like shapes.
- Place the chips on a parchment lined baking tray and season really well with salt, pepper and a good few glugs of avocado oil. Mix well with hands and spread evenly on the baking tray.
- Place in the oven for 30 minutes.
- After 30 minutes remove and turn the chips before roasting for another 30 minutes until soft on the inside and really crispy on the outside. (Ovens may vary so keep an eye out)
To make the fish:
- Carefully remove the skin from the salmon fillets and set aside
- Blitz the sourdough, garlic cloves, paprika, dried dill and a good pinch of salt and pepper in a food processor for 1-2 minutes until breadcrumb like. Once you are happy with the texture place the breadcrumbs on a large plate and set aside.
- Next, whisk the eggs really well on a large plate.
- Season the salmon fillets with salt and pepper on both sides before dipping them into the egg mixture until full coated. Once the salmon is covered with the egg mixture, carefully roll the salmon fillets around in the breadcrumbs one by one until fully coated. Place on a parchment lined tray and bake in the oven for 10 minutes.
- Season the skin with a pinch of salt and griddle until nice and crispy on a medium heat for around 3 minutes each side.
- Season
To make the mushy peas:
- Boil the frozen peas for 3 minutes.
- In the meantime sauté the onion, garlic and chilli for a 2-3 minutes until soft.
- Once the peas are cooked, drain in a colander and place back in the pan.
- Add the soft onion, garlic and chilli, peas, ½ the juice of a lemon, a pinch of salt, pepper and 15 mint leaves into a food processor and blitz until smooth or until it reaches your desired consistency.
- Serve everything together and enjoy.
Nutrition
Calories: 703kcal | Carbohydrates: 91g | Protein: 55g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 175mg | Sodium: 606mg | Potassium: 2311mg | Fiber: 14g | Sugar: 4g | Vitamin A: 23944IU | Vitamin C: 71mg | Calcium: 155mg | Iron: 8mg
Did you make this recipe?Tag @thefoodiefootballer on Instagram and hashtag it #thefoodiefootballer