Fish Fingers with Onion Soubise
Servings 4
Prep time
20 minsCook time
30 minsTotal time
50 minsIngredients
Onion Soubise
Fish Fingers
Method
- Make a paper cartouche (see instructions below).
Soubise
- In a pot over medium heat, add onion then cover with oil. Add star anise and garlic, cover pot with cartouche and gently cook onion until soft and translucent (this will take about 20 minutes).
- Remove cartouche, add cream and bring to the boil. Remove pot from heat and process with a stick blender until smooth. Season with salt and pepper to taste then set aside.
Fish
- Place flour in a shallow dish and season with salt and pepper. Whisk egg in a bowl. Place panko crumbs in another bowl.
- Cut fish in fingers then dredge in seasoned flour, followed by egg, and lastly coat in panko crumbs.
- In a heavy-based frying pan, heat oil over medium heat. Add fish fingers and cook until golden and crispy on all sides. Transfer to paper towels to soak up excess oil and keep warm.
- Reheat onion soubise and serve immediately.
Simon says ...
Use a food processor or blender if you don’t have a stick blender.
How to make a cartouche
- Cut a square piece of greaseproof paper that’s larger than the pot you’ll be using. Fold paper in half, then fold in half again.
- Starting with the folded tip, fold on the diagonal, like a fan, to form narrow triangles.
- When you’ve folded the entire piece of paper into one long triangle, measure how large your cookware is by placing the tip of the triangle above the centre of the cookware. Cut off the folded tip to make a hole in the centre. Then make two cuts on the outer edge of the fan to form a point.
- Open the cartouche and place it inside the pot, lightly pressing it directly onto the surface of the onion soubise.
Fun Facts
- We need more olive oil in our lives. Not only does it taste amazing, it can also be used in more ways than you’d first think—specially extra-virgin olive oil—to reap the benefits of all the antioxidants.
- Did you know that the average Kiwi consumes 200ml of extra-virgin olive oil a year, as opposed to the folk in the Mediterranean who average 25L a year? And guess what, ladies and gents—they also live longer!