Vegan "fish" & chips with celeriac & peas

Total time 1 h 20 mins

40 mins preparation time

40 mins cooking time

Kikkoman Soy Sauce gives this dish an authentic, ocean-inspired taste. Celeriac, cooked in vegetable stock with seaweed, takes on a unique, fish-like flavour, adding depth and richness to the dish.

Ingredients

10 portion(s)

For the fish:

1 kg

celeriac, sliced (1 cm thick)

2 l

vegetable stock

50 g

nori seaweed sheets

5 g

allspice berries

1 g

bay leaves (approx. 1–2 leaves)

5 g

coriander seeds

100 ml

Kikkoman Naturally Brewed Soy Sauce

1 l

unsweetened plant milk (e.g. soy, rice)

100 g

wheat flour

2 g

ground black pepper to taste

10 g

fish seasoning (optional)

100 ml

vegetable oil for frying (e.g. rapeseed oil)

For the peas:

1 kg

frozen peas

2 g

salt

50 ml

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

50 ml

olive oil

Dip with herbs:

50 g

vegan mayonnaise

400 g

vegan yoghurt

30 ml

Kikkoman Naturally Brewed Soy Sauce

 ½ g

ground hot paprika or chilli flakes

20 ml

lemon juice

40 g

chives, chopped

Additional:

1 kg

frozen French fries

Allergens:

1. Cereals containing gluten 6. Soy and soy-based products

Total weight per portion:

390 g

Weight per ingredient:

120 g celeriac fish
120 g French fries
100 g peas
50 g dip

Preparation

Step 1

Cook the celeriac in the vegetable stock with 20 g of the nori seaweed, allspice, bay leaves, coriander and Kikkoman Soy Sauce for about 15-20 minutes. The celeriac should be soft. Drain from the stock and place on a plate.

Step 2

Cut the next 20 g of nori sheets into 3-5 cm long strips using scissors.

Step 3

Blanch the peas in boiling salted water for 3 minutes. When cooled, add the Kikkoman Lemon Ponzu and olive oil and blend until smooth.

Step 4

Mix the mayonnaise with the yoghurt, Kikkoman Soy Sauce, spicy paprika or chilli flakes, lemon juice and chopped chives.

Step 5

Cut fish shapes out of the cooked celeriac slices, or simply cut them into rectangles to make "fish" fingers.

Step 6

Pour the plant-based drink into the first bowl. To the second bowl, add the flour mixed with the black pepper, then finely chop and add 10 g of the nori sheet. If using, add fish seasoning and mix well.

Step 7

Soak one cut nori sheet in the plant-based milk then wrap it around a piece of celeriac. Coat in flour, then dip again in the plant-based drink and coat with flour once more. Do the same with each piece of celeriac.

Step 8

Heat some oil in a pan. Add the coated celeriac pieces and fry for 3-5 minutes on each side until golden brown.

Step 9

Fry the French fries according to the instructions on the packet or bake them in the oven for about 15 minutes.

Step 10

Serve the fried celeriac with the pea puree, sauce and French fries.

Tip:

This can be served either on a plate with crispy fish and French fries or place the crispy "fish" and French fries in paper cones and add a dipping sauce as a side dish.
You can substitute the Kikkoman Soy Sauce with Kikkoman Less Salt Soy Sauce, depending on your preference.

Recipe-ID: F1082

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