Fish & Chips with a twist!

Preparation:

1. Defrost hake portion
2. Wash and Peel Potatoes, store in water
3. Roughly chop Capers, parsley and Gherkins
4. Separate the yolk from the white of the egg, put to one one side
5. Cut Lemon in half on an angle
6. Wash and dry spinach and samphire Reserve 3 small neat spinach leaves
7. Chop mint
8. Finely chop chives
9. Pre heat Fryer to 180 Celsius

Method:

1. Using julienne blade on mandolin, slice potatoes into thin strips.
2. Pat dry with a j-cloth.
3. Deep fry until golden brown and crisp.
4. Drain onto J-cloth and season with salt.
5. Keep to one side In a medium sized bowl, pass the egg yolk through a fine sieve, slowly add half the cold pressed rapeseed oil, stirring all the time until emulsified.
6. Add the capers, gherkin and parsley.
7. Mix well, sieve the egg white into the bowl and stir well, season as required.
8. Mix the chives with the remaining cold pressed rapeseed oil
9. Heat the pea puree In a dry pan, caramelise the lemon, cut side down, until golden brown In a medium hot pan, add drizzle of the rapeseed oil.
10. Once hot, place Hake skin side down. Season the flesh.
11. Turn fish over, once the sides of the Hake start to go opaque (approx. 5/8 minutes).
12. Cook for 5 minutes more on flesh side
13. Remove fish and allow to rest for 3-4 minutes somewhere warm In the pan the hake was cooked in, wilt the samphire and spinach.
14. Season, but be wary of too much salt (samphire is slightly salty)
15. Plate as per picture