Preparation time
overnight
Cooking time
over 2 hours
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the mushy peas
- 250g/9oz dried marrowfat peas
- 1 tbsp bicarbonate of soda
- 1 stick celery, chopped
- 1 onion, chopped
- 1 garlic bulb, cut through the middle
- 1 bay leaf
- 2 thyme sprigs
- 1 tbsp fresh parsley stalks
- 25g/1oz unsalted butter
- malt vinegar
For the curry sauce
- 25g/1oz unsalted butter
- 1 tbsp vegetable oil
- 1 onion, diced
- 1 stick celery, diced
- 1 carrot, diced
- 1 apple, peeled and diced
- 1 tbsp mild curry powder
- 300ml/10fl oz vegetable stock
For the chips
- 3 Maris Piper potatoes
For the crisp haddock
- 50g/1¾oz unsalted butter
- small handful plain flour
- 3 free-range eggs, lightly beaten
- 150g/5½oz traditional dried breadcrumbs (not Japanese panko breadcrumbs)
- 2 fillets fresh haddock
- salt and freshly ground black pepper
For the tartare sauce
- 150g/5½oz homemade mayonnaise
- 1 tbsp cornichons, chopped
- 1 tbsp drained capers, chopped
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh tarragon, chopped
- 1 shallot, diced
- ½ lemon, juice only
To serve
- lemon wedges
- parsley sprigs
Method
To make the mushy peas, soak the peas in a bowl of water with the bicarbonate of soda overnight. The next morning, drain the peas and place in a saucepan.
Cover with fresh water and add the celery, onion, garlic, bay leaf, thyme and parsley. Simmer for 90 minutes, or until the peas are soft. Remove the vegetables and herbs and set to one side. Stir in the butter, splash of malt vinegar and season the peas with salt and freshly ground pepper. Keep warm.
To make the curry sauce, heat the butter and oil in a pan over a low heat. Add the onion, celery, carrot and apple. Fry the vegetables and apple for 20 minutes. Add the curry powder and cook for a few more minutes. Add the stock and bring to a simmer. Cook for 10 minutes, then remove from the heat and allow to cool. Using a stick blender or food processor, blend to a thick cream-like consistency. Keep warm while you prepare the fish and chips.
To make the chips, preheat the oven to 210C/200C Fan/Gas 7 and heat a baking tray in the oven. Cut the potatoes into roughly 1cm/½in thick chips. Transfer to a large saucepan and cover with cold, salted water. Bring to the boil, then reduce to a simmer and cook for 7-10 minutes until tender but not falling apart. Carefully drain the potatoes in a colander. Remove the hot baking tray from the oven and place the potatoes onto the tray in a single layer. Cook for 20–25 minutes, until crisp and golden.
To make the crisp haddock, melt the butter in a small pan or in the microwave. Sprinkle the flour onto a plate and season generously with salt and freshly ground black pepper. Put the beaten eggs on a separate plate and the breadcrumbs in a third.
Coat each fish fillet with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumbs. Set aside on a separate plate. Pour over the melted butter and put in the air fryer for 6 seconds until crisp.
To make the tartare sauce, mix all the ingredients together and season with salt and pepper.
Serve the crisp haddock with the chips, tartare and curry sauces. Garnish with lemon wedges and a few parsley sprigs.
