Kibbeling with curry madras, spicy cornichons and jalapeño

Name: Kibbeling with curry madras, spicy cornichons and jalapeño
Ingredients: Colorozo salt; 7 g Salt; 10 g Curry madras to taste; 230 ml Sparkling water; 4 g Salt; 200 g tempura flour; 100 g Egg white; 100 g Yogurt; 400 g jalapeño oil; Parsley; Spicy cornichons; Monkfish

Kibbeling made with monkfish and a surprising topping.

This recipe from Chef Brass Boer Thuis Joris Bruurs is featured in the livestream 'Brass Boer Thuis' of August 25, 2020.

Ingredients

Colorozo salt

Monkfish

7gSalt

10gCurry madras to taste

230mlSparkling water

200gtempura flour

4gSalt

100gEgg white

100gYogurt

400gjalapeño oil

Parsley

Spicy cornichons

Preparation

Fillet the monkfish and cut it into small cubes.
Salt the fish to taste and place it in the refrigerator for three hours to allow the salt to absorb.

Mix the tempura flour, sifted curry madras, and salt together.
While stirring, add the sparkling water until a smooth batter forms.

Mix the egg white, yogurt, and salt.
Then blend in the oil with a hand blender until a smooth cream forms.

Finely chop the spicy cornichon and the parsley.
Dip the monkfish in the batter and fry until golden brown at 180°C.
Place the kibbeling on a piece of kitchen paper to drain most of the fat.
Arrange the kibbeling in a small bowl.
Cover the kibbeling with stripes of jalapeño cream and garnish with the spicy cornichon and parsley.