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Fish and Chips

Course: Main Course
Prep Time: 1 hour
Total Time: 1 hour
Our pan-seared fish with oven-roasted potato chips is Shaped for texture modified diets.
Print Recipe

Ingredients

Fish

    Unfotified

    • 200 mL full cream milk or enough to almost cover the fish
    • ¼ tsp salt
    • 650g fish fillets boneless
    • 7½ scoop A Shape It

    or Fortified

    • 200 mL full cream milk or enough to almost cover the fish
    • ¼ tsp salt
    • 650 g fish fillets boneless
    • 8 scoops A Shape It
    • 2½ scoops Advital (200g)

    Chips

    • 800 g cooked potatoes hot
    • 450 mL full cream milk
    • 7 scoops B Shape It
    • Salt and pepper, to taste

    Instructions

    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 over 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.
    • Whisk 150mL (100mL if fortifying) of poaching liquid and Shape It into a saucepan, bring to the boil over medium heat. Simmer gently for 2 minutes, stirring occasionally.
    • Pour mixture over fish (if fortifying, add AdVital) and puree until smooth. Scrape down sides as required and blend thoroughly. Season to taste with salt and pepper.
    • Pour into the prepared mould or container, cover with cling film or mould lid, and refrigerate until set.
    • Remove from mould, leave whole or cut into bite-size pieces, and heat before serving.

    Chips

    • Whisk milk and Shape It in a saucepan. Bring to the boil over medium heat and simmer gently for 2 minutes, stirring occasionally.
    • Place the hot potatoes into a food processor, pour in Shape It mixture, and blend until completely smooth. Season to taste and immediately spread the potato mixture out into the prepared tin, cover with cling film or baking paper, and refrigerate overnight.
    • Preheat oven to 130°C for conventional settings or 110°C for fan-forced settings. Prepare a roasting tray by lining it with baking paper.
    • Cut the set potato mixture into chips around 8cm x 1cm, arrange them in the roasting tray, and brush or spray them with the colouring solution (see below).
    • Cover the roasting tray securely with aluminium foil and bake in preheated oven until a safe temperature has been reached. Do not overheat and do not steam.
    • Transfer to plate and serve.

    Notes

    Chip Food Colouring Solution (per 100g):
    10g yellow + 0.5g green + 0.5g red + 89g water
    Mix together, pour in spray bottle for use or brush on with pastry brush.
    Hints & Tips
    • Full-cream milk can be used as the liquid for pureeing, or as the base of a delicious, creamy sauce.
    • Substitute milk with fish stock, coconut milk or a white wine sauce.
    • For added flavour, use a bay leaf (remove before pureeing), lemon juice, garlic, herbs and spices or dry white wine to your poaching liquid.
    • This potato chip recipe is designed to be served hot.
    • Serve with vinegar, tartare, white wine or other flavoured sauces.