WINTER menus
Smoked haddock beignets
“These miniature parcels of smoked haddock make truly delicious
canapés. Given that we have to hand the finest smoked haddock, it
is the beignets batter that makes these canapés so exceptional.”
Difficulty rating:
Serves (Yield): 10
Preparation time: 10 minutes
Marinating time: 2 hours
Cooking time: 2 minutes
Special equipment: Deep fryer
Ingredients
For marinating the haddock
250g smoked haddock, pin-boned, skinned, cut into 1½cm cubes
1 (half) lemon, freshly squeezed
15g dill, chopped
1g freshly ground black pepper (*1) Vegetable tempura
For the beignet batter “Tempura batter is traditionally mixed in small batches using
200g plain flour chopsticks for only a few seconds. This will leave lumps in the mixture
1 egg yolk, medium, organic, free-range that, along with the cold batter temperature, result in the unique fluffy
100g lager, organic and crisp batter when the tempura are cooked.”
150g water
40g butter, unsalted, melted Difficulty rating:
10g baker’s fresh yeast, softened in a little warm water Serves (Yield): 10
2 egg whites, medium, organic free-range Preparation time: 15 minutes
Vegetable oil, for frying Cooking time: 3-5 minutes
Special equipment: Deep fryer
Method Ingredients
For marinating the haddock For the batter
In a bowl, gently mix together the haddock cubes, lemon juice, dill and pepper. 150g plain flour
Allow the fish to marinate for 2 hours. 100g corn or potato flour
5g baking powder
For cooking the beignets 250-300ml water, iced
Preheat your fryer to 170°C.
In a large bowl, mix together the flour, egg yolks, lager, water, melted butter and For the vegetables
yeast. Let rest for 1 hour. 200g courgettes, cut into 5mm batons or slices
Whip the egg whites to firm peaks and fold gently into the batter. Season lightly, 200g cauliflower florets
if at all (*1). 200g carrots, cut into 3mm slices
Dip in the cubes of haddock, lower into the hot oil and deep fry in oil for 2
minutes. Method
Preheat your fryer to 170°C.
In a large bowl, mix all the dry ingredients for the batter together, then slowly add
Chef’s notes (*) water, whisking until the batter is thick enough to coat your finger like double
*1 The haddock will be fairly salty due to the curing process, and therefore cream.
little or no seasoning will be required. Place all the prepared vegetables in the batter and, one by one, carefully lower
each piece into the hot oil for a few minutes until crisp.
Drain on a piece of kitchen paper and serve hot to your guests.
Variations
You could forego the marinade and just used smoked haddock, or use another Variations
.shutterstock.com
fish in its place. The beignet batter could also be used to batter fish fillets for This batter can be used for any other seasonal vegetables, and also works well
the gorgeous fish and chips. with fish, prawns, squid, etc.

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16 RAYMOND BLANC’s SEASONS www.raymondblanc.com
RBS4_Canapes 13-18.vp.indd 16 1/12/08 10:26:13 am
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