Fish & Chips, haddock, crushed peas, tartare sauce, lemon
Ingredients
1x Skin-on haddock portion, 170-200g
50g Mushy peas
50g Tartare sauce
1x Skin-on fries portion (this is 200g of raw chip weight)
1x Lemon wedge
300g Beer batter
3g Fine salt
MOP
- Place the haddock in the beer batter ensuring it is completely covered and then slowly drop the haddock into the deep fryer at 180c. Once the batter has just started to cook, lift the fish portion up so it is just submerged below the oil, using your hand, drip batter into the fryer on top of the fish portion to add an additional light, thicker crispy layer to the fish portion as seen in the photo above. The fish will need to cook for a total of 5 minutes so ensure they final product is golden brown. Remove the fish from the fryer to a jay cloth on a tray to remove all excess oil. Season with fine salt
- Serve the fish with warm mushy peas, tartare sauce, skin-on fries and a lemon wedge. The fries are to be served on the side and not on the plate
Mushy peas.
Ingredients
338g Frozen peas
250g Shallots (peeled and sliced weight)
1g Mint
3g Sea salt
MOP
- Blanch the peas in boiling salted water and then refresh in ice water and then remove from the water
- Sauté the shallots with a splash of vegetable oil and fine salt until these are soft and translucent. We don’t want any colour on the shallots so cook this on a low heat
- Combine the peas, mint and sautéed shallots together in a mixing bowl, using the stick blender gently hand blend the mix so that it is combines but not completed pureed. Refrigerate till needed
Tartare Sauce.
Ingredients
1200g Homemade mayo
100g Capers, chopped
490g Shallots, fine diced
410g Gherkins, fine diced
40g Parsley, chopped
MOP
- Combine all ingredients and refrigerate till needed
Waiters Notes
Beer battered Scottish haddock served with house tartare sauce, minted mushy peas and skin-on fries
Allergies Gluten, sulphites, egg, mustard, fish