Strips of smoked haddock wrapped in Cleavers, deep fried in chickpea batter and served with a creamy gherkin and wild garlic dip.
Prep: 45 mins
Cook: 30 mins
Wild Garlic, Goosegrass, Cleavers
Ingredients
300g Smoked Haddock fillet
100g Chickpea flour
Half a teaspoon of salt
1 handful of Cleavers stems
2 tsp Wild Garlic puree
2 tblsp Mayonaise
5 Cornichon gherkins finely chopped
2 tsp Capers finely chopped
Method
Slice 300g smoked haddock into 2cm strips. Wrap each strip in a couple of cleavers stems. For batter: mix 100g chickpea flour, 0.5 tsp salt and approx 75ml water to thick cream consistency. For sauce: mix 2 tsp wild garlic puree, 2 tbsp mayonnaise, 5 finely chopped cornichons, 2 tsp capers. Deep fry battered goujons at 180C until golden. Drain and serve with sauce.