Because he will be in the audience at the concert at the National Arena on August 24, Chef couldn't not mark Ed Sheeran's presence in Romania without creating a personalized recipe. All the more so since the famous artist has said that cooking inspires him in the process of creating music.
Chef Ștefan Popescu says: "Ed Sheeran once said that he read an interview with James Morrison which claimed that he had 200 concerts in a year, and he wanted to surpass him in this respect, so I see him spending a lot of time ''ON THE ROAD'', where you eat pretty much whatever you can get your hands on and, of course, food that doesn't require a knife or fork. I thought of a Crispy Fish Burrito because he loves fast food and especially breaded fish. I created a dish that combines his culinary preferences, but also added a few healthy ingredients and a SURPRISE ingredient, namely his famous TINGLY TED'S sauce." Chef Popescu didn't choose this surprise element by accident. Ed launched a spicy sauce duo, Tingly Ted's, available worldwide, claiming that these sauces are the perfect accompaniment to almost any meal.
In the hope that the artist's personal chef will decide to include this custom dish in the menu of his "Mathematics Tour", Chef Ștefan Popescu shared the recipe:
Crispy Fish BURRITO with Avocado Salsa & Tingly Ted's (Serves 8)
Ingredient Fish:
1 kg cod fillets, pork tenderloin
350 g Flour (approx.) + a few tablespoons for coating
350 ml carbonated water (approx)
½ teaspoon baking powder
1 tsp grated salt (or to taste)
Freshly grated black pepper
½ tsp sweet paprika
1 tsp finely chopped garlic (make a paste)
½ teaspoon turmeric
3 tablespoons starch
Rice ingredients (coriander & lime rice):
300 g basmati rice, washed
1½ tsp sea salt
2 tablespoons whole coriander (leaves and stem), finely chopped
2 tablespoons lime juice
700 ml water (approx.)
Ingredient Avocado Salsa:
800 g tomatoes, seeded and diced
1 small white onion, coarsely chopped
1 jalapeno pepper, coarsely chopped
1 tablespoonful coriander leaves
1 tsp sea salt to taste
1 tablespoon toasted sugar
1 tablespoon lime juice
2 pieces avocado, diced
8 tortilla sheets, warm (so they will be flexible, helping with folding)
300 g Tingly Ted's Sauce Optional
A few slices Jalapeno green chilli peppers, roasted on the hob
Preparation method:
PREPARE Fish:
Portion cod fillets into 16 equal parts, line with paper towels to remove moisture and sprinkle with salt, pepper and sweet paprika (do not add oil). Mix well the 350 g flour with baking powder, paprika, starch ,garlic paste, then add mineral water, season well and mix with a spatula until smooth. Dredge the fish in the remaining flour, then in the mixture obtained in the previous step, then drain each piece of fish, holding it by one edge. Fry in an oil bath for about 8 minutes (depending on the thickness of the portion). Remove the cooked code on paper towels to remove excess oil.
PREPARATION Rice:
Place washed basmati rice in a saucepan in water and 1 tsp sea salt and bring to a boil over high heat. When boiling, cover with lid and reduce to low heat for 15-20 minutes until rice is tender. Turn off the heat and leave the rice on the hot stove for a further 5 minutes to rest, then aerate with a fork to help it become fluffy. Return the rice from the pan to a wide bowl, add the coriander and lemon juice and stir.
PREPARE Avocado Salsa:
Place ingredients in a blender and process until you reach a coarse consistency. Don't over process, you don't want a smooth cream, you should see chunks of avocado in the mixture.
Assembly:
On a warm tortilla sheet, previously greased with Tingly Ted's sauce, place 2 pieces of fish, rice, avocado salsa, sprinkle a few curry leaves and roll. Serve immediately.
Ed Sheeran will perform at the National Arena in Bucharest on 24 August 2024.
Tickets for this special event are available at www.cts.eventim.ro.
