The main course ingredients on this episode were candy powder dipping sticks, halibut, sweet peas and baby turnips, and thus, the first thing that came to my head was, well, fish and chips (okay, so the baby turnip “chips” will look more like turnip hash browns, but still!). The candy powder can easily be mixed with some breading and used as crust for the halibut (baked!!!) and can also be used to coat the turnip strips (which will be mixed with some sweet potatoes, too). And the sweet peas can be mixed into canned chickpeas to create a delicious hummus.
First, the halibut marinated in some kefir or yogurt, mixed with chopped garlic, ground pepper, chili sauce, tumeric and dried oregano and basil. It is kept in the fridge for at least an hour. At the same time, take some chick peas and some sweet peas and place them in a blender, adding some garlic, ground black pepper, chopped onions and a bit of tahini. Blend until smooth and place it in the fridge.
For the “chips” (errr…hash browns), chop the turnips into small pieces, resembling something in between fries and hash browns. Sweet potatoes is also sliced into similar sized pieces. Place panko crumbs into two separate bowls. In one, add some chili flakes and candy powder and mix. In the second bowl, add some black pepper and garlic powder, mix and set aside. Take the bowl of fish out of the fridge and roll them in chili flake/candy powder panko. Place the fish in a baking dish and bake at 375 F for about 15-20 minutes or until flakey. While it is cooking, mix the sweet potatoes and tomatoes in an egg wash and then into the second bowl of panko. Throw them into a pan with some clarified butter or avocado oil and cook until crispy.
Slice kaiser buns (with an option to toast lightly), place a piece of fish on the bottom, followed by a spoonful of sweet pea hummus. Place some lettuce and tomato on the other side of the bun, followed by a spoonful of turnips and sweet potatoes beside the sandwich.
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