Homepage

Fish Platter

Surprise your guests with this varied starter or comprehensive snack. Fish and mushrooms in a coating of beer batter or breadcrumbs together with salmon or cucumber rolls with tartar sauce. Tuck in! 

review
  • 8 persons
  • 60 min.
  • Amuse & Starter
Print recipe Mail recept

Recipes from Oil & Vinegar

Nice to know

To make a dish of assorted snacks more exciting and interesting, it’s good to have a variety of textures and flavors. And naturally, something for the eye too!

By textures, we mean that each mouthful is different: cold, warm, soft, hard, creamy, crunchy. This sense of touch influences the entire taste experience.

The five basic tastes are salt, sweet, sour, bitter and umami, a savory taste. Here the role of the nose is very important for people’s taste perception. The air that enters through the mouth brings with it so-called ‘secondary’ tastes such as menthol, cinnamon and certain fruits.

A treat for all the senses! 

  • Groceries

    • 500 g new potatoes • Fish Wish Grinder • 16 pieces of fish (e.g. large prawns, coquilles and pieces of strong white fish) • 16 mushroom pieces (e.g. oyster mushroom and small mushrooms) • 1 l 1 L Olive Oil for Baking, for in the deep fat fryer • Sauce Tartare • lemon

    Beer batter

    • 200 g Pasta Flour, plus extra for sprinkling) • 200 ml beer (alternative: sparkling mineral water) • 1 tbsp Fish Wish grinder • 1 tsp baking powder

    Seasoned breadcrumbs

    • 1 egg, beaten • 50 g breadcrumbs mixed with Fish Wish grinder

  • Getting started

    Cook the potatoes for about 15 minutes until tender. Then fry them in Olive Oil for Baking until golden brown and sprinkle some Fish Wish spices on them. Divide the fish and mushrooms into two equal parts and use half for the beer batter and half for the breadcrumbs so that you will have different textures on the platter.

    Step 2

    Mix together all the ingredients for the beer batter. First dust the fish with the flour and then dip it in the batter. The mushrooms can be dipped in the batter directly. Put the other half of the fish and mushroom in the beaten egg first and then coat them with the breadcrumbs. Fry the fish and mushrooms in small portions until the crust is nicely brown. Serve with Sauce Tartare and slices of lemon.

    Step 3

    Cucumber rolls:

    Cut thin slices of cucumber with a peeler or cheese grater. Coat them with 1 teaspoon of Crema al Salmone, roll them up, and secure them with a toothpick or a small piece of cucumber.

    Salmon rolls:

    Cut the crusts off some slices of white bread. Flatten the slices with a rolling pin and spread a layer of Sauce Tartare over them. Fill with smoked salmon and roll them up tightly. Cut into rolls.

  • No products were found.

  • Write a Review