800 g Haddock Fillet (skinned and trimmed, 200g per person)
400 g Self Raising Flour
400 ml St Mels Lager
1 pinch Salt
For the Pea Puree
1 ea Onion (small and diced)
400 g Frozen Peas
200 ml Chicken Stock
50 g Fresh Mint
Seasoning
For the Pea Puree
2 ea Egg Yolks
20 g Chopped Chervil
20 g Chopped Flat Leaf Parsley
10 ml White Wine Vinegar
150 ml Vegetable Oil
20 g Chopped Cornichon
10 g Chopped Capers
2 ea Lemons, cut into cheeks for serving
Method
Begin by heating the oil in a heavy but wide based pot. The oil should be hot enough to sizzle immediately when a little flour is dropped in and instantly turning it brown.
In a separate pot, bring the both the chicken stock and diced onion to a simmer and allow it to simmer for 3-5 minutes or until the onions are soft. Now add the peas to the simmer pot and bring it back to the boil. Once it has boiled remove it from the heat immediately and strain half of the liquid but retain it to one side. Pour the remaining liquid and the peas into a jug blender and blend. It does not need to be completely smoothed as a rough consistency adds to the dish but if the peas may need a little more liquid from that which you reserved beforehand. Now add the mint and blend a little more before checking the seasoning and setting to one side before serving.
Spread the plain flour on a tray and dredge the fish through it until completely coated and set to one side. Now in a large bowl add the self-raising flour through a sieve and slowly whisk in the beer until you achieve a thick batter, thick enough to hold a figure of eight on top. Season with a little salt before dipping the coated haddock fillets in the batter. Remove them along the side of the bowl dredging as much excess as possible while still leaving a good coating. Slowly lower each fillet in the hot oil and hold it momentarily so as not to let it stick to the bottom of the pot before allowing it to fall below the oil. Fry in the hot oil for about 8 minutes or until it has both begun to float and turned golden brown all round.
For the tartare sauce, whisk the egg yolks in a bowl until doubled in size. Add in the herbs, white wine vinegar, salt and freshly ground black pepper and whisk until combined. Gradually add the vegetable oil in a thin stream and keep whisking until all the oil has been fully incorporated and the mixture has the consistency of mayonnaise. Stir in the chopped gherkins and capers.
To serve, spoon a large scoop of pea pure on the plate and dredge across from one side to the other, place the haddock fillet on top. Put the tartare sauce into a separate serving bowl on the side. Garnish with the lemon wedges. Chips is quite obviously the perfect accompaniment but thick, skinny, sweet, wedges, the choices are endless so… it’s up to you
Enjoy
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