Posh Fish and Chips

So it's that time of year again - Masterchef time! Is it just me or does it seem to be showing a lot more than last year? Not that I'm complaining... Around this time of year I get it into my head that I need to make my dishes look arty and cook fondant potatoes and make foams from everything. Alongside my healthy diet, I decided to "masterchef-ify" classic fish and chips.

Posh Fish and Chips

Serves 2

Ingredients

2 fillets of Plaice

400g potatoes

A handful of frozen peas

A Squeeze of Lemon Juice

1 clove of Roasted Garlic

1 tsp Tarragon
1tsp Fresh Rosemary, finely chopped
20g butter
Salt and Pepper to taste

Method

Fish
Start by creating a foil package for your plaice fillets. Then carefully lay the fillets down and cover with lemon juice, tarragon, salt and pepper. Seal the parcel.
Place in a preheated oven at 200C for 25 minutes.

Potatoes
Cut your potatoes into chunks and place into cold, salted water.
Bring to the boil and simmer until the potatoes are soft.
Drain the potatoes and return to the saucepan.
Add 20g butter, rosemary and salt/pepper to taste.
Mash the potatoes rustically so they are not smooth but more "crushed".

Pea Puree
Heat the peas in a pan of boiling water for 5 minutes until tender.
Place in a food processor with a squeeze of lemon juice, your roasted garlic, salt and pepper.
Puree the ingredients while the peas are still hot.