Trisol

Adapted from Heston Blumenthal

This recipe uses the crisping properties of Trisol to create an extra-crispy crust. The technique of lacing additional batter during frying contributes crunch.

Time

30 minutes total: attended, 30 minutes unattended

Storage notes

Keeps in the refrigerator for up to 3 days 

Difficulty

very easy 

Special requirements

pressure cooker, food dehydrator 

Yield

400 g (servings 2 4)

Ingredients
Weight
Volume
Procedure
A
Rice flour
200 g
1¼ cup
Baking powder
4 g
1¾ tsp
Salt
4 g
10 dash
1
Sift together and reserve.
B
Water
200 g
Vodka
350 g
12⅗ fl oz
Malt syrup
12 g
2
Blend.
3
Whisk into dry mixture A until completely incorporated.
4
Pour into 1 ℓ siphon, and charge with one cartridge of nitrous oxide.
5
Shake vigorously and reserve siphon refrigerated.
C
Halibut cheeks, cleaned of connective tissue
400 g
4 cheeks
Trisol (Texturas brand)
100 g
6
Dust Trisol evenly over cheeks.
7
Skewer each cheek.
8
Siphon batter into bowl.
9
Coat cheeks evenly with foam batter.
D
Neutral oil
as needed
0
Fry in 200°C / 392°F oil.
-
Lift extra batter from bowl with fork, and drizzle onto cheeks to build lacy surfaces. Make sure to flip cheeks in oil while drizzling batter, to build an even crust.
=
Remove each cheek from oil when its core reaches 50°C / 122°F, about 6 minutes.
q
Drain on paper towels.

Type component

Author

Yield

g

Servings

Serving size 100200 g

Serve

Per
serve
Energy (kcal)419.1
Energy (kJ)1754
Protein (g)20.9
Fat (g)2.8
Carbs (g)34
Sugars (g)1.8
Fiber (g)1
Sodium (mg)457.3
Cholesterol (mg)61.9

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