Читать книгу Rachel’s Food for Living - Rachel Allen - Страница 22

Fish ’n’ chips are a rite of passage. They’re such a great and simple combination, and so universally loved. How can you eat mushy peas and not feel like a six-year-old again? The finger-size goujons and the sesame seeds just add a little twist to this old favourite.

SERVES 4

4–6 fillets (about 450g/1lb) of plaice or lemon sole

Sunflower oil, for frying

300ml (½ pint) milk

100g (4oz) plain flour

Pinch of salt

3 tbsp sesame seeds

FOR THE OVEN ROAST CHIPS

4–8 potatoes, peeled

30ml (1fl oz) olive oil

FOR THE MUSHY PEAS

225g (8oz) peas (can be frozen)

15g (½oz) butter or 1 tbsp olive oil

1 Prepare the fish by cutting it lengthways or at an angle into goujons (finger-sized pieces), about 1cm (½in) wide and 10cm (4in) long. Place the fish in a small bowl with the milk. Place the flour, salt and sesame seeds in another bowl. Preheat the oven to 220°C (425°F), Gas mark 7.

2 To make the oven roast chips, cut the peeled potatoes into chips, about 1cm (½in) wide. Place in a medium–sized saucepan, cover with boiling water from the kettle and boil for 1 minute, drain and spread out on kitchen paper to dry. Put the dried potatoes in a bowl and toss with the olive oil, spread out in a single layer in a baking tray and cook in the oven for 15–20 minutes or until golden and cooked.

3 Meanwhile, make the mushy peas. Bring a medium-sized saucepan with 500ml (18fl oz) water to the boil, drop in the peas, cover with the lid just until the water comes back to the boil on a high heat. Then remove the lid and boil for 1–2 minutes until the peas are just cooked but still bright green. Immediately drain them (reserving some of the liquid) and whiz them in a food processor with the butter or olive oil; you may need to add a tiny drop of the cooking liquid or cream if the mixture is too thick. Return the mushy peas to a saucepan for reheating later.

4 Next cook the fish. Heat a deep fat fryer with sunflower oil or a large sauté pan with about 2cm (¾in) oil. Take the fish out of the milk and drop it into the sesame flour. Toss it in the flour to completely cover each piece of fish and carefully place the fish into the pan of hot oil. Turn them after a minute and cook for 1 minute more – when the flour coating is golden, the fish should be cooked.

5 To serve, place the crispy goujons of fish on plates with the oven roast chips and mushy peas.