Our Leadership Team
Get to know our leadership team.
100g salad leaves, to serve
Baby herbs, to serve
1 large potato (maris piper / king edward potatoes are great for chipping)
50g rice flour
100g quinoa flakes
6 finely chopped kaffir lime leaves
50g finely chopped coriander stalks
½ tsp sea salt
2 × 200g white fish fillets (cod / haddock / hake / pollack)
Light Tartare Relish
1 tbsp capers, rinsed, drained, chopped
3 Gerkins drained & finely chopped
1 small red onion, finely diced
2 tbsp Japanese mayonnaise
3 tbsps ponzu / lemon juice
Sea salt and black pepper to taste
Wash and prepare the salad leaves and any herbs you wish to garnish your salad with. Then slice the potato into thick lengths and lightly salt with a pinch of sea salt to extract any excess moisture in the potato. Leave in a mixing bowl for 10 minutes to allow the excess moisture to come out. After 10 minutes, dab the chips dry with a clean tea towel or kitchen paper and then pour 1 tbsp avocado oil or olive oil around the potato lengths and massage the oil around the chips. Place the chips onto a roasting tray ready to roast in the oven.
Have the rice flour ready on a tray. Beat 1 egg well in large bowl / a separate small tray. Place the kaffir lime leaves, coriander stalks, quinoa flakes and sea salt together in a third tray, ready for for fish fillets. Now ‘pané’ the fish fillets by dipping the fish into the rice flour first (fully cover each piece and then flick lightly to dust off an excess), followed by the egg, and then wrap the quinoa around the pieces. until each fillet is fully covered.
The Tartare Relish
Mix all the ‘Light Tartare Relish’ together to form a coarse tartare sauce.
Preheat the oven to 210℃. Once preheated, place the chips into the oven for 25 minutes. Brush the fish fillets with a small amount of avocado or vegetable oil all the way around the fillets. Then Place the fillets onto a wire rack over a roasting tray and then place in the oven for 10–15 minutes depending on how thick your fish fillets are.
Once the fish and chips are golden brown they should both be cooked through. Serve with the light tartare sauce and salad on the side.