Pollock, algae and tempura

Name: Pollock, algae and tempura
Ingredients: 20 g Trisol; 100 g Tempura flour; remoulade sauce; 100 g pollock; carrot spirals; 1 seaweed powder

Thanks to the tempura flour, this dish with pollock becomes nice and airy.

Ingredients

20gTrisol

100gTempura flour

remoulade sauce

100gpollock

carrot spirals

1seaweed powder

Preparation

Mix 100 grams of tempura flour with 20 grams of trisol. Blend in cold water until you have a liquid batter (slightly thinner than yogurt) and season with seaweed powder and a little salt.
Sift the mixture and transfer to a siphon. Charge the siphon with a CO2 cartridge and chill before use.
Dispense the batter into a bowl and coat the whiting in the batter. Fry until crispy in oil at 180°C. Serve with remoulade sauce and carrot spirals.

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