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.
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.
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.
