theglobalplate.com

admin@theglobalplate.com

fish and chips with no waste shell curry sauce

Home
Recipes
fish and chips with no waste shell curry sauce

Fish

Fish and chips with no-waste shell curry sauce

Product

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Upgrade your Friday night fish and chips with a very special curry sauce. Using leftover crustacean shells to make a stock, then enriching it with cream and butter gives an intense sauce any fancy French restaurant would be proud of – never mind your local chippy.

Ingredients

2 large floury potatoes, scrubbed (no need to peel)

2 tbsp olive oil

2 x 200g sustainable firm white fish fillets

1 tbsp plain flour

¼ tsp paprika

250g frozen peas

15g salted butter

2 tarragon sprigs, leaves chopped

Lemon wedges to serve

About 400g crustacean shells (prawn or langoustine heads and tails, crab and lobster shells, raw or cooked)

2 tbsp olive oil

2 banana shallots, thinly sliced

1 large carrot, thinly sliced

1 small fennel bulb, thinly sliced

2 garlic cloves, sliced

½ tbsp curry powder

200ml dry white wine

1 bay leaf

½ tsp black peppercorns

50ml double cream

80g salted butter, cubed

Directions

Sign-Up / Login to continue Reading

YOU MAY ALSO LIKE

Product

Meals & Dishes

Sausage meatballs with noodles

Product

Techniques

Air fryer roast chicken

Product

Meals & Dishes

Polenta chips with salsa verde