This single bite Michelin Star⭐️ worth Fish and Chips Amuse Bouche is a true representation of Deliciousness🤓 and how fine dining and molecular gastronomy cooking techniques can deliver results so similar in flavor and satisfaction to original classical dishes.
In this case, we are applying several fine dining techniques and modernizing the famous Fish n Chips🇬🇧
We’ll make crystal potato chips, fish puree and #spherified Tartare Pearls, using the reverse spherification method.
The result is a real burst of flavor!🤯 You know EXACTLY what you are eating – you are eating Fish & Chips in one bite. While looking at beautiful edible jewelry 🙃💍
You can watch the full video of me making these Michelin Star Fish and Chips here
Part 1 - Crystal potato chips
- 2 Large starchy potatoes
Ingredients, you’ll need
- Juice the potatoes, using the fruit juicer machine.
- Preheat the oven to 200C / 392F.
- Pour the potato juice onto a FLAT (important) baking tray.
- Bake the juice in the oven for about 8 min, so there’s not much liquid left, but the potato skin haven’t started to crack yet.
- Remove the tray and let it cook down, so the starchy potato skin completely solidifies.
- (optional) run the tray with potato skin under water (very gently) to remove the extras.
- Start cutting out circles with a cookie cutter out of the potato skin.
- Run the round potato skin under water and completely remove any extras, pat dry and place on a pre-oil silicon mat.
- Repeat for as many potato skins as fit on a tray.
- Meanwhile, preheat the oven to 180C / 356F.
- Bake the potato skins for about 25 min, until nice and crisp & golden brown.
- Reserve the crystal potato chips for the Michelin Star Fish & Chips assembly.
Part 2 - Fish purée
- Cut the Cod fillet into rough pc.
- Process the fish in a food processor to a purée like consistency.
- Add the heavy cream and pulse a couple of times, until mixed.
- Take a small sauté pad, add in the fish purée and the Shrimp Infused butter and cook, while whisking to the internal temperature of 62C / 145F (a.k.a. full cooked fish).
- Transfer the fish purée to a piping bag and serve until the Michelin Star Fish and Chips assembly.
Part 3 - Tartare pearls
- 50g Egg Yolks
- 85g Fish stock
- 20g Mustard
- 0.77g Xanthan Gum
- 50g Tarragon oil
- 15g Lemon juice
- 5g Sherry vinegar
- 3% Calcium Lactate
- 10g Gerkins (brunoise pre-cut)
- 10g Capers (brunoise pre-cut)
- 0.5g Sodium Alginate
- Pasteurize the eggs to 60C / 140F (if needed).
- Blend the eggs with the fish stock, mustard and Xanthan Gum using a hand blender.
- Slowly blend it the Tarragon oil, Lemon juice and Sherry vinegar.
- Season and blend in the Calcium Lactate (3% of the total final weight of the mix).
- Mix with gerkins & capers.
- Prepare the 1st encapsulating water bath for the reverse spherification, by blending 1L water with 5g Sodium Alginate (0.5%).
- Line up 3 water baths (1 with Sodium Alginate mix and 2 other with plain water).
- Perform reverse spherification molecular gastronomy method as per demo.
- Reserve the TarTare pearls in a water bath.
Part 4 - Michelin Star Fish and Chips assembly
- Line up the crystal potato ships.
- Pipe the fish purée onto each of the crystal potato chips.
- Place the #spherified Tartare pearl on top.
- (optional) add a few Peony flakes to add some colour and floral gently vibe to the dish.
Tools, you might need for this recipe
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