Fintastic fish&chips

Tarragon-crumbed sole with rosemary chips, minted peas and cucumber tartare 🐟

Serves 4

• handful of tarragon leaves (chopped)

• juice from half an orange

• 1 lemon

• 2 tbsp Dijon mustard

• 200ml crème fraîche

• 150g breadcrumbs

• 2 tbsp plain flour (seasoned with salt & pepper)

• 4 (lemon) sole fillets, skinned

• 4 tbsp sunflower oil

• sea salt & black pepper

• 200g peas

• handful of mint leaves, finely chopped

• 1.2kg Maris Piper potatoes, washed well

• Fresh rosemary (3 sprigs), finely chopped

• Glug of olive oil for coating the sliced potatoes

• 1/3 of a cucumber, finely diced

• 100g of mayonnaise

• 2 tsp of capers

Fancy a lighter, healthier equivalent of fish and chips? Look no further. This recipe keeps the freshness of a delicate sole, whilst adding crispy texture, and complimentary flavours.

1. Start by grinding the salt, orange juice, tarragon and a squeeze of lemon juice in a mortar&pestle until you've got a well-combined mixture. Mix the mustard and crème fraîche separately adding the tarragon mixture to this afterwards.
   

2. Divide the breadcrumbs and flour into 2 bowls; dust each fish fillet in the flour on both sides, spread the mixture from item [2] on one side, and press each side of the fillet into the breadcrumbs. Lay the sole fillets onto a parchment-lined baking tray, tarragon-crumb mixture side up, and chill in the fridge whilst you prep the chips.
   

3. Preheat the oven to 200C, and slice the chips into 'thick-cut' size (like what you get at the pub!) Toss the chips in olive oil, rosemary and season with salt + pepper. Lay on a roasting tray and place in the oven for 1 hour (tossing after 30 minutes to get that crisp all over). TOP TIP: if you want to make your chips even tastier, sprinkle some Chicken Chip Salt (Cornish Sea Salt Co.) all over.
   

4. Bring a saucepan of water to boil, pour the peas in, leaving to simmer for 10 minutes (or until very soft). Strain and mash in a bowl with the mint, and a squeeze of lemon juice.
   

5. Combine the mayonnaise, cucumber and capers in a bowl, mixing with a splash of lemon juice
   

6. Add 4 tablespoons of sunflower oil to a frying pan and heat. Lay the crumbed sole fillets in the sizzling oil and cook for 2 minutes on each side (or until golden and cooked through).

Serve everything with a squeeze of lemon and enjoy!