AS AN ART FORM
Here's an inside look
at a creative execution of a traditional English dish,
Fish-n-Chips (aka fried fish & french fried potatoes.)
In this case, it's
Fish-In-Chips, with Malt Caviar & Parsley.
Filets of redfish are rinsed and patted dry,
then coated with flour & instant mashed potatoes.
(That takes care of the "fish and chips" part.)
Dissolve agar (vegetable gelatin) in hot malt vinegar.
Once dissolved, fill syringe with liquid vinegar gelatin,
and slowly drop into ice cold grape seed oil.
Droplets of gelatin will form and settle to bottom.
Remove globules and reserve for garnish.
(Looks like caviar, doesn't it?)
Now for the parsley drops!
(Best done well in advance.)
Finely chop fresh parsley; mix with
dissolved gelatin in water.
Pour in sheet pan, and refrigerate.
When set, scrape parsley gelatin from pan;
liquify with water in blender.
Transfer to squeeze bottle for final plate garnish.
Plate the freshly fried fish w/potato coating
onto mayonnaise (with Old Bay Seasoning mixed in).
Squeeze fresh parsley dots onto plate.
Top fish with Malt Vinegar caviar.
(You don't taste the malt vinegar until you bite into the caviar.)
Pretty, isn't it?
The flavors combine in a most creative way.