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Fish and Chips with Tartare Sauce and Pea Purée

Gourmet battered fish served with homemade tartare sauce, minted pea purée, and double-cooked hand-cut chips for a classic pub experience.

FishSeafoodMain CourseFriedPub Food
Estimated Nutrition
Calories
1531.2
kcal / serving
6124.8 kcal total
Carbs
95.6g
per serving
382.4 g total
Fat
106.3g
per serving
425.2 g total
Protein
48.1g
per serving
192.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
3
tsp
Sugar
350
g
Self-Raising Flour
plus extra for dusting
1
pinch
Bicarbonate Of Soda
large pinch
CondimentsSauces
3
tsp
Dijon Mustard
4
tsp
White Wine Vinegar
100
g
Capers
drained
Dairy
3
piece
Egg Yolks
free-range
3
piece
Eggs
free-range, hard boiled and grated
25
g
Butter
Liquids
100
ml
Chicken Stock
boiling hot
340
ml
Sparkling Water
NutsSeeds
50
g
Flat leaf Parsley
0.5
tsp
Sea Salt
10
piece
Mint
fresh leaves
1
tsp
Salt
for seasoning
OilsFats
500
ml
Vegetable Oil
for mayonnaise
1
l
Vegetable Oil
for deep frying
Other
2
piece
Egg Whites
free-range
Seafood
1
piece
Brill
whole, filleted, skinned and cut into portions
Vegetables
4
piece
Banana Shallots
finely chopped
75
g
Gherkins
chopped
1
piece
Shallot
finely chopped
400
g
Peas
frozen, defrosted
8
piece
Potatoes
large

Method

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