Fish, Chips, Peas by Mark Greenaway, Chef Patron of Restaurant Mark Greenaway
This recipe is a version of fish and chips from the chef's debut cookbook Perceptions - Recipes from Restaurant Mark Greenaway.
The key components are there, but the dish is arranged differently. Assembling your layers and bringing the flavours together will help build a dish, where the flavours stand out on their own, and are not lost in the mix.
Ingredients
(Serves 4)
Plaice:
4 x 180g plaice fillets
sea salt (pinch of)
¼ lemon (juice of)
Potato Laces:
2 Rooster potatoes (peeled)
vegetable oil (for deep frying)
sea salt (pinch of)
Pea Purée:
60g butter
1 shallot (finely diced)
½ clove garlic (finely sliced)
100ml chicken stock
100ml milk
100ml double cream
150g peas (fresh or frozen)
sea salt
To Assemble:
baby parsley (to garnish)
200g fresh peas (podded and cooked)
4 baby purple carrots (peeled, cooked and quartered)
Method
1 Roll up each plaice fillet tightly in cling film to form a cylinder and tie off the ends. Place in the fridge to set for 1 hour. Poach in simmering water for 9 minutes. Remove and discard the cling film. Season each fillet with a little salt and lemon juice.
2 Put the potatoes through a spiralizer. Lightly oil and season with salt. Pick out strands about 1m in length. One by one, place the strands in the fryer gathering up all the strands to make loose nests. Fry until golden brown (about 4/5 minutes). Drain on absorbent paper and season with a little more salt.
3 Gently melt the butter in a pan, add the shallot and garlic; sweat until softened, but with no colour. Add the stock and reduce by half. Pour in the milk and cream and bring to a rapid boil. Add the peas and quickly bring back to the boil, then remove from the heat. Pass the mixture through a fine sieve, reserving the liquid and the peas separately. Blend the peas, adding in the liquid until a smooth consistency is achieved. Season with salt to taste.
4 Place one of the potato nests in the centre of each plate. Arrange the purple carrot pieces into the holes in the nest. Flake a plaice fillet over each plate. Scatter over the peas and dot the pea purée on and around the plaice and potato laces. Top with more potato laces.
In association with Taste Communications.
www.tastecommunications.co.uk
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