Fish&Chips My Way

Method

• 1

  Mix equal parts wasabi powder and water until you have a smooth paste. Add the wasabi paste to the mayonnaise.

For the deep-fried sage leaves:

• 1

  Whisk the flour with very cold sparkling water, add some salt and mix well. Leave the batter to rest in the refrigerator for 30 minutes.

• 2

  Dip the sage leaves in the batter and deep fry at 170°C/338°F until golden brown.

For the pea pancake:

• 1

  Preheat the oil in a pan. Add the chopped onion and let it sauté. When the onion becomes translucent, add the peas and let them cook, then blend gently.

• 2

  Add salt and pepper to taste.

• 3

  Chop the pennyroyal leaves, add them to the puree with 1 tablespoon of extra virgin olive oil.

For the potato millefeuille:

• 1

  Thinly slice the potatoes. Pour the cream, salt and pepper in a bowl and mix well. Dip the potatoes in the mixture, drain off any excess cream then arrange them on a baking tray until you have a 4-5 cm thick layer. Cover with baking paper and aluminium foil, then bake at 170°C/338°F for 1 hour.

• 2

  Compact the millefeuille.

• 3

  Let it cool in a blast chiller.

• 4

  Detach the millefeuille gently from the mould and cut it into 4-5 cm cubes and fry at 170°C/338°F until golden brown.

Garnishing and food plating

Use a round pastry cutter to make a disc out of pureed peas. Place the monkfish on top of 1/3 of the pea disc. Arrange 2 fries sage leaves on the side of the monkfish. Place a potato cube on the plate using some mayonnaise on the other side of the fish. Decorate with some mayonnaise dollops.