FISH&CHIPS WITH MINTED PEA PURÉE

Serves 4 

INGREDIENTS:

100 g flour 

100 g cornflour 

1/2 tsp salt 

200-300 ml ice-cold beer 

600 g white (cod)fish fillets 

sunflower oil for deep frying 

1 quantity of Frites

to serve: sea salt flakes

Pea purée : 

2 shallots 

25 g butter 

300 g frozen peas 

½ bunch of mint 

a good pinch of sugar 

150 ml dry white wine 

150 ml double cream 

salt and freshly ground black pepper 

1. Slowly whisk the flours, the salt and the beer to make a smooth batter. Cover and chill. (Optional)

2. Finely chop the shallots and sauté them in the butter until softened. Stir in the peas, half the mint leaves and the sugar. Season to taste, then add the white wine and cover the pan. Gently cook until the peas are tender. Uncover the pan, pour in the cream and cook over medium to high heat until the cream has reduced a bit. Remove from the heat and pour into the blender. Process on purée speed until smooth. Add the remaining mint and blend again until flecks of mint are still visible in the pea purée. Keep warm. 

3. Heat the sunflower oil in a deep pan or a fryer to 180 ° C . Slice the fish into 8 pieces and dip each into the batter until the fish is well-coated. Fry them for 3 to 5 minutes until crispy and golden brown. Remove from the oil and drain on kitchen paper before sprinkling with sea salt. Serve with the pea purée and frites.