Vegetarian Fish

Submitted by Chef #234006

"Terrifying! Really for educational purposes only. While it will turn out perfectly, it will give you the heebie jeebies that it works. It has eggs, and tastes like fish, making it a poor choice for many vegetarians."

 

• Ready In: 40mins
• Ingredients: 7
• Yields: 4 fish fillets
• Serves: 2

ingredients

• 2 cups watermelon, pureed
• 3 egg yolks
• 3 egg whites
• 1 teaspoon salt
• 1⁄2 teaspoon cream of tartar
• 2 tablespoons sugar
• 1 sheet sushi nori (optional)

directions

1. Beat egg yolks, then add 1/2 tsp salt and the pureed watermelon.
2. Put egg whites, sugar, cream of tartar, 1/2 tsp salt in a blender and blend until foamy and starting to get stiff.
3. Combine the two mixes, and pour into an oiled 8 inch square pan.
4. If you want you can add a sheet of sushi nori to the top, which helps keep it together.
5. Bake in a pre-heated 375 F oven until it is baked on top and starting to souffle, about 20 minutes.
6. Let it fall and cool and cut into quarters.
7. Serve with tartar sauce and a side of lemon.
8. If you are used to processed fish sticks you will marvel how it tastes just like fish.

Reviews

[spiritussancto]

i really tried! it sounded just crazy enough to work! i followed chef smack's advice and omitted the sugar and added 1 Tbs corn starch. i only had a 9 inch round pan so used that. the egg whites don't fluff well in the blender or adding the cream of tarter at the beginning. you could try with a hand mixer and add cream of tarter when they're at the right consistency. also, pureed watermelon is more like juice. baked for an additional 4 min as it looked like the bottom was still liquid. i hate nori so i didn't use it. didn't really soufflé but that may have been the egg white issue. looks like cake. smells like eggs, tastes like watermelon and scrambled eggs. sticky, too soft and not edible. threw it out after one bite. sorry, i tried.

 

[Chef Smack]

It tasted similar to fish, but did not have the same texture, and was a tad sweet. I omitted the sugar and added 1 tablespoon of cornstarch to make it more consistent and to counteract the sweetness of the watermelon.