Beehive fish and chips, mushy peas, tartare sauce

by Dominic Chapman
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Ingredients

Fish & Shellfish

  • 4 haddock fillets, each weighing 250g

Fruit & Vegetables

  • 300g of marrowfat peas
  • lemon juice
  • lemon juice, to taste
  • 10g of gherkins, chopped
  • 10g of shallots, chopped
  • 1kg potatoes, (chipping potatoes such as Maris Piper)

Store Cupboard

  • 33g of bicarbonate of soda
  • salt
  • 15g of Dijon mustard
  • salt
  • 10g of capers, chopped
  • 350g of plain flour
  • 90g of cornflour
  • 1 tsp salt
  • 2 tsp bicarbonate of soda
  • salt

Salad & Fresh Herbs

  • mint, freshly chopped
  • parsley, freshly chopped
  • tarragon, chopped
  • parsley, chopped
  • chervil, chopped

Dairy

  • 20g of pasteurised egg yolk

Oils & Vinegars

  • 1 tsp white wine vinegar
  • 250ml of vegetable oil

Spices & Dried Herbs

  • cayenne pepper

Beverages

  • 850ml of soda water