Yorkshire Puddings with Fish in Sauce [closed]

Yorkshire Puddings with Fish in Sauce [closed] - Assorted Sushi Rolls on Plate

What is the reason that Yorkshire Puddings are considered to only be served with roast beef / or perhaps as the batter for Toad-in-the-hole? (NB For non-UK residents, this is a baked dish consisting of sausages enrobed in Yorkshire Pudding batter.)

Background: I'm considering using a single large Yorkshire Pudding as the vessel to contain fish fillets in a creamy, buttery sauce. Should I be dissuaded? If so, for what reason(s)?

I await your answers with battered breath.

yorkshire-puddings


Best Answer

This has made me so hungry I came back down to write!

1: Yes! But I would not use roast drippings or suet as shortening for fear of overwhelming the fish with beef. Anything else. Duck fat would be lovely. Lard or vegetable shortening or butter ok. It might not be as stiff with butter.

2: Have sauce added by diner on top right before eating or it will sog out the pudding.

3: What deserves to be in with the fish? Leek or carrot or parsley all very precious and would be visually spectacular. But thinking @bob1 deconstructed fish and chips... what do you put on fish and chips? Vinegar. What wont soak the pudding but is vinegary and has some veg crunch. A pickle! A pickle spear in there with the fish would be perfect!

I was thinking also some of those crunchy premade onions like Frenchs makes for salad and hot dish but that is my belly talking. You could have those on the side for the Americans to sprinkle on.



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What is the secret to good Yorkshire pudding?

The secret to crisp Yorkshire puddings is to get both the tin and fat piping hot. There should be a sizzle when you pour the batter into the hot oil. The batter will immediately start cooking, resulting in higher and crispier puds.

What causes Yorkshire puddings to collapse?

The fat must be smoking hot in the pan before you cook the batter. If your Yorkshire pudding tin isn't hot enough before the batter is added, all attempts are destined to flop \u2013 so add fat or oil to the tin, and heat in the top of the oven at 230? C for 10 minutes first (and keep it at that temperature when cooking).

How do you keep Yorkshire puddings from getting soggy bottoms?

Remember to (carefully) flip Another top tip from Adam: to avoid soggy bottoms, try flipping your Yorkshire puddings two-or-three minutes before the end of cooking time. It will dry the bottoms out and ensure you get a nice, even crunch. But remember to flip them carefully, using a utensil; they'll be boiling hot!


Chef Sarge says the secret to cooking proper Yorkshire puddings is air and patience



More answers regarding yorkshire Puddings with Fish in Sauce [closed]

Answer 2

I see no reason why you couldn't do this. It would be equivalent to having a battered fish fillet as a part of your fish-and-chips. This is presuming that you are planning on cooking the batter, then adding the fish and sauce, or perhaps cooking the batter and fish, a la toad-in-the-hole, then adding sauce.

You definitely won't be able to cook the sauce in the batter as it will dilute the batter and the batter won't reach temperature fast enough to rise properly and get crisp.

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