Name: Fish and Chips
Prep time: 60 min
Ingredients: 650 g White fish fillets, (boneless, skinless); 200 mL Full cream milk; 1/4 tsp Salt; 7.5 g Shape It Powder (or use Shape It Scoop, see notes); 150 mL Poaching liquid, (reserved from cooking fish); Hot Chips

Equipment

Robot Coupe Blixer 3 or 4 or Stick Blender / Food Processor
Shape It Fish Mould and Lid
Rubber Spatulas Small or Medium
Electronic Scales
Loaf Tin

Ingredients

Fish

▢ 650 g White fish fillets, boneless, skinless
▢ 200 mL Full cream milk
▢ 1/4 tsp Salt

Shape It Liquid

▢ 7.5 g Shape It Powder or use Shape It Scoop, see notes
▢ 150 mL Poaching liquid, reserved from cooking fish

Hot Chips

▢ Hot Chips

Instructions

Cook Fish

Place the fish into a wide-bottomed pan in an even layer. Pour in the milk and season.
Cover lightly with baking paper and place on a low heat. Bring to a gentle simmer for 5-8 minutes or until cooked.
Remove fish from the milk and chop into pieces and place into food processor.

Activate Shape It and Puree Fish

Weigh poaching liquid.
Whisk poaching liquid and Shape It Powder in a saucepan, bring to the boil over medium heat.
Reduce heat and simmer gently for 2 minutes, stirring occasionally.
Pour Shape It mixture over the hot fish and puree until smooth and well combined, scraping down the sides as required.
Season to taste with salt and pepper.
Lightly spray Shape It Fish Mould or line a container with baking paper.
Pour the mixture into the prepared Shape It Mould or container to desired thickness, spreading evenly with a spatula. Cover with Mould Lid or cling film and refrigerate until set.
Store in fridge or freezer, or remove from mould and prepare to serve. Leave whole or cut into bite-size pieces.

Hot Chips

Prepare hot chips to IDDSI Level 4 Pureed the day prior. Reheat when ready to use. See hot chips recipe.

Assemble and Serve

Turn out portions of pureed white fish from the moulds and arrange on a plate. Season with salt and pepper to taste. To reheat, refer to the Shape It Reheating Guide.
Add the hot pureed chips to the plate alongside the fish.
Before serving, test for IDDSI Level 4 Pureed: To test, use the Spoon Tilt Test and Fork Drip Test. It should be smooth and free of lumps. For more information on IDDSI testing, click here.
Serve immediately.

Notes

Chef Tips:

Serve with vinegar, tartare, white wine sauce sauce or other flavoured condiment.