Fudge Fishken with a Citrus Crust

Fudge Fishken with a Citrus Crust Not Suitable For Vegetarians not suitable for vegetarians Biscuit Threat Moderate moderate biscuit injury risk

2009, Chef Kath (DISQUALIFIED)

Fudge Fishken with a Citrus Crust

Ingredients used in Fudge Fishken with a Citrus Crust


  • frozen battered white fish portions
  • Weetabix
  • beef & tomato flavour pot noodle
  • roast chicken thigh
  • orange yoghurt
  • fudge yoghurt
  • Cadbury's fudge
  • a grapefruit


Put a kettle of water on to boil. Then add a little oil in a pan and heat to a high temperature. Add one piece of battered fish to the pan and leave it to fry. There is no need to defrost the fish prior to cooking. Do not turn the fish too frequently as this will not allow the batter to become crispy. Take the cooked chicken thigh and carefully remove the skin in one piece. Set this aside. The, using a grater, finely grate the chicken meat into a bowl. Keep the bone and put it with the chicken skin for the moment. When the kettle has boiled, open the pot noodle and add the hot water to it. Set this aside for a few minutes to allow it to mix together naturally.

It's a tough job, but somebody's got to do it Chef Kath adds grapefruit pulp to the grated chicken

Accurately slice the grapefruit in half and scoop its flesh into the bowl containing the grated chicken. Mix this together thoroughly. Slice decorative segments from the other half of the grapefruit for use later. Turn down the heat in the pan and add the chicken skin and bone so that their flavours can combine with those of the fish. When the pot noodle is ready, scoops out two tablespoons of the beef and tomato noodle mixture and add them to the chicken and grapefruit, and mix them in thoroughly. Try to leave as much of the pot noodle liquid behind as possible - you will need this later. Put the orange yoghurt in a bowl and whisk until it forms soft peaks. Add this yoghurt to the chicken, fruit and vegetable mix and beat it together. Put the mixture into the spent grapefruit shell and top with coarsely crumbled Weetabix.

Remove the fish and chicken from the pan, but leave the pan there, turning up the heat. Then take the fudge yoghurt and pour it into the hot pan, allowing it to fry, occasionally stirring to blend the fish, chicken and caramelised fudge flavours together into a gravy. While this is cooking together, decant the jus from the pot noodle into a serving glass, and set this ready to serve. Carefully slice the batter from one side of the warm fish, and replace this with the chicken skin. Arrange the stuffed grapefruit, fish portion and chicken bone on a plate. Pour a little of the fudge gravy upon the fish. Finally, add a fudge-decorated grapefruit slice to the glass containing the noodle jus, which can be described as a non-alcoholic noodle wine, and serve.

Only then do you remember that you forgot to use the Cadbury's fudge...

Bruce: "In my opinion, it deserved a prize for sheer unnecessary complexity"

Kath: "Don't count your chickens before they're grated"

Andy: "A finger of fudge is just enough to get you disqualified"

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