Mediterranean ¨no fish¨
with tempeh battered in kombu seaweed
These ¨no fish¨, tempeh fingers are served with a traditional lemon- and caper sauce and accompanied by oven-roasted potatoes and onions.
wheat, soya, gluten, mustard
Kombu seaweed powder
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 180 degrees.
Wash the vegetables. Cut the potatoes into wedges and the onion into strips (reserve 1/4 of the onion for the sauce). Place them in a bowl and season with 2 tablespoons of oil, chopped rosemary and salt and pepper to taste. Mix it well and spread only the potatoes on a baking sheet. Bake them in the oven for approx. 15 minutes until they take on colour. Turn them around and place the onion on top of the potato. Return them to the oven and cook everything for another 10 minutes, until the onions are cooked.
For the no-fish: cut the tempeh into rectangles of 1-2cm thick. Mix the milk together with the mustard and soy sauce in a bowl. In another bowl, mix the rice flour, cornstarch and kombu seaweed powder. Dip the tempeh sticks in the mustard-soy-sauce and then coat it with the dry mixture. Bake the tempeh on the same baking sheet as the potatoes or place them on a new one and drizzle them with some oil. Bake them until they take colour and turn them around halfway through the cooking time.
For the sauce: peel and finely chop the garlic. Cut the capers and set them aside. Heat 1 tablespoon of oil in a frying pan and sauté the remaining onion and the garlic for 2 minutes. Add salt to taste. Dilute the cornstarch in 200ml of water and mix it well. Add it to the frying pan along with the juice of half a lemon. Mix everything until it starts to boil. Add the capers and let everything cook for another minute. Try the sauce and add salt and pepper if necessary.