THIS is a rather delightful Tom Kerridge recipe which is really tasty. It is quite a lot of work but it is worth it in the long run. The batter is really crispy and the pea puree is the best I have ever tasted, even if I do say so myself!
His pub is just down the road from me and is called The Hand and Flowers. He is the only pub chef in the UK to have two Michelin Stars. This recipe is from his Proper Pub Food series and book.
The tartare sauce wasn't an enormous success. I felt it was too much oil so just be careful what you add. Also although the chips look very dark in the picture- they tasted good! I used the wrong type of potatoes, I think. I also didn't have a thermometer so it was a bit of guess work! The book is really good- I would recommend!
Serves 4
4 halibut fillets, about 180g each. I used haddock as I couldn't find halibut.
sea salt flakes, to taste lemon wedges- to serve
For the chips
4 large potatoes for chipping, such as Maris Piper
vegetable oil for deep fat frying
For the tartare sauce
3 egg yolks
1 tablespoon Dijon mustard
4 teaspoons white wine vinegar
500ml vegetable oil
2 hard boiled eggs, shelled and grated
1 shallot, finely chopped
2 tablespoons finely chopped gherkins
2 tablespoons capers in brine, drained and finely chopped
2 tablespoons finely chopped parsley leaves
For the beer batter
2 egg whites
240ml beer or sparkling water
350g self raising white flour
large pinch of bicarbonate of soda
For the pea puree
25g butter
1 shallot, finely chopped
1/2 teaspoon sea salt flakes
100ml chicken stock 1 tablespoon finely chopped mint leaves
350g frozen peas, defrosted
4 teaspoons caster sugar
Instructions
To make thick chips, top and tail each potato, then use an apple corer, if you have one to cut out the centres. They are meant to be round chips. I didn't have a corer so I cut them into rectangles. Boil the potatoes in a large pan of salted water for about 5 minutes until tender but still holding their shape. Use a slotted spoon to remove onto wire rack to allow to dry fully. When the potatoes are completely dry, heat enough oil for deep frying in a deep fat fryer, or in my case a heavy based saucepan until it is 140 degrees. Add the potatoes and rfy for 8 to 10 minutes until the oil stops bubbling. Use a slotted spoon to remove the potatoes from the oil, return them to the wire rack and leave to cool completely.
Meanwhile make the tartare sauce. Place the egg yolks, mustard and white wine vinegar in a food processor and blend until smooth. With the motor still running, slowly add the oil until the mixture emulsifies and thickens. Stir in the remaining ingredients and season. Cover and keep in the fridge until needed. To make the pea purée, melt the butter in a saucepan over a low heat. Add the shallot and sea salt and fry, stirring occasionally, for at least 5 minutes until softened, but not coloured.
Add the chicken stock and mint and bring to the boil. Add the peas and sugar, return the stock to the boil and boil for five to six minutes until the peas are tender. Strain the peas over a bowl to catch the liquid then put into a blender. Add two tablespoons of the liquid and blend until smooth, but not too thin. Season with salt if necessary. Keep hot.
To make the batter mix the egg whites and beer together until fluffy. Mix the flour and bicarbonate of soda together in a large bowl and add the egg-white mix. Just before you are ready to fry the fish, fry the potatoes for a second time. Reheat the oil to 180 degrees C. Add the potatoes to the fryer again and fry for two to three minutes until crispy and golden brown. Drain well on kitchen paper and sprinkle with salt and keep hot in a low oven. Reheat the oil to 180 degrees C. Dip the fish into the batter, letting any excess drip back into the bowl, then add to the oil and fry for 3 to 5 minutes until crispy and golden brown. Serve it all together!
4. Test for doneness by inserting a skewer in the centre- if it comes out clean then the brownies are ready. Leave to cool slightly in the tin, then turn out on a wire rack to cool completely.
