Kibbeling with ravigotte sauce

⇐ Cooking ⇐ The Green Book

According to Jeroen, ravigotte sauce is classically a type of vinaigrette. This sauce is more akin to tartare sauce but is what is, apparently, traditionally served in Volendam.
The batter here is a lot lighter and crispier than the traditional fish and chips batter

Ingredients

the fish

100g per person boneless cod fillet from the belly

for the ravigotte sauce

4 Tbsp mayonnaise

1 Tbsp full fat (10%) yoghurt

1 shallot, finely chopped

2 Tbsp capers, finely chopped

2 gherkins, finely chopped

1 Tbsp each of parsley, tarragon, chives and chervil

tsp mustard

few drops of lemon juice

for the batter

100g plain flour

100g cornflour (maizena)

1 egg separated

pinch salt

200ml beer

garnish

lemon

chervil

also

vegetable oil for deep frying

Method

1. prepare fish. Lay out the fish and sprinkle with salt. Leave to stand for a bit to leach out some of the water.
2. ravigotte sauce. Finely chop the herbs. Chop the capers, gherkins and shallots quite finely but you want to retain a bit of texture. Mix the mayonnaise, yoghurt and add the chopped stuff and herbs. Mix in the mustard and add a few drops of lemon juice and season to taste with salt, pepper and lemon juice.
3. batter. In a bowl, mix the egg yolk with the beer and mix in the plain flour, baking powder and a pinch of salt. Fold in the cornflour. In another bowl, beat the egg white till stiff. Fold into the batter.
4. for the kibbeling. Heat the oil to 180℃. Dry the fish with kitchen paper and cut into finger size pieces. Dredge them through the oil and fry in hot oil till golden brown and cooked.
5. serve. Serve with the ravigotte sauce, wedges of lemon and decorated with sprigs of chervil for parsley.

Dagelijkse Kost - Jeroen Meus https://dagelijksekost.vrt.be/gerechten/kibbeling-met-ravigotte-saus

nederlands