Ingrediënten
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Remoulade -
Spicy ‘arrabiata’ dip
Remoulade:
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vegan mayonnaise
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mustard
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white wine vinegar
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capers, spring onion or tiny pieces of pickles (to taste)
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spices to taste, i.e., parsley, tarragon or dill (optional)
Spicy ‘arrabiata’ dip:
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peeled tomatoes (from a can)
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oil of your taste
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red, dried chilli flakes
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garlic
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white onion
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sea salt and black pepper
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basil (fresh or dried)
Preparation
- Deep frying (recommended):
the best results are obtained by frying Vegan Fisherman products in vegetable frying oil (180 °C) for 2 – 4 minutes. - In the electric oven (220 °C) or hot air/ fan oven (200 °C): bake for 13 – 15 minutes, preferably with 10% steam (if possible).
- In Airfryer: 15 minutes at 180 °C. Don’t forget to turn regularly. High- speed oven
- In the frying pan: Bake until brown on all sides within 6-8 minutes with plenty of oil or vegetable butter/ margarine.
Everything is constantly changing. Yet, some things should remain exactly as they are. battered fish chunks is best eaten with a tasty side of remoulade (a cold, mayo-based sauce) which serves to dip in the chunks of fish + your fingers, so you can enjoy it even more! Besides mayonnaise, a good balance of mustard, spices, and tiny pieces of pickles and/or capers will create the magic you are looking for. Do you desperately want your sauce to be more up to date? Then we suggest a spicy, Italian ‘arrabiata’ dip as your kibbeling’s companion.
Preparation arrabiata dip
Heat up oil in a frying pan with non-stick coating. Add shredded or cubed white onion first. After 3 minutes, add the finely cut or pressed garlic. Let this cook together for 2 minutes, then add the can of peeled tomatoes. Add all other ingredients and let it cook and thicken on low fire and under regular stirring until it has become a delicious, thick sauce. Bon appetite!
