FISH AND CHIPS FROM SCRATCH
The perfect summer-time treat! This month, Elia shows us how he makes mouth-watering fish and chips, homemade mayonnaise and pea mousse, completely from scratch, with the freshest ingredients on offer. Residents really enjoy this dish on a summer’s evening.
- 2 egg yolks
- Lemon juice of 1 lemon
- Vegetable oil 250g
- White wine vinegar 1tbs
- Fine salt 1tsp
- Black pepper to taste
Place the egg yolks in a bowl, add a few drops of the lemon juice and start to beat them using a whisk on medium speed, gradually add the oil a little at a time and wait until it is incorporated then gradually add some more. Once you have added half of the oil the consistency will be rather dense, so dilute with the remaining lemon juice. Continue to gradually add the remaining oil and the mayonnaise is ready and whipped. Add the salt and pepper and the white wine vinegar and stir again and the mayonnaise is ready.
- 200ml mayonnaise
- 3 tbsp capers drained and chopped
- 1 small shallot finely chopped
- Squeeze of lemon juice
- Chopped fresh parsley to taste
- Salt and pepper to taste
Add the mayonnaise to a bowl along with the capers, shallot, and lemon juice and mix. Add chopped parsley and salt and pepper to taste.
- 100g peas
- Pinch of salt
- 1 tsp lemon juice
- Pinch of caster sugar
- Half a gelatine leaf pre-soaked in water
Add water, salt and sugar to a pan and bring to a boil add the peas and cook for 3 minutes. Strain and reserve the cooking liquor and transfer the peas to a bowl of iced water. Drain the peas and add to a blender and blitz on full speed and then add a little of the cooking liquor, add the lemon juice and gelatine and blitz again. Pass through a sieve and then set in the fridge.
2- 3 medium sized potatoes
Thinly slice the potatoes to roughly 2mm. Rinse and dry them. Oil the potatoes on both sides and layer them on a baking sheet and bake at 200degrees for 10 minutes on each side.
- 250ml beer or sparkling water
- 50ml olive oil
- 150g flour
- 1tsp salt
Mix the flour, oil and salt in a bowl, whisk and slowly add the beer or water until smooth.
1 fillet of haddock or cod
Heat 1 litre of sunflower oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper. Dip the fish into the batter mix and lower the fillet into the hot oil and fry for 6-8 minutes depending on the thickness of the fish, or until golden and crisp. When ready lift out, drain on kitchen paper and sprinkle with salt.
Serve with the homemade potato chips and pea mousse, rocket or any leaf and the tarte sauce.
Nutritional information for 100g (average)
- Calories 230g
- Carbs 16g
- Fat 12g
- Protein 14g
Learn how Elia prepares his easy-bake meatloaf.