Fish and chips

Wash and peel the potatoes. Cut them into even, 1 x 6 cm (0.4 x 2.4 in) strips. Place them in a pot of cold, salted water. Bring to a boil, and cook until they begin to burst. Gently remove them from the water and let them dry overnight on a dry cloth.

Chop the ginger, lemongrass, and pepper, then put them in a skillet. Add the mirin and white vinegar, reduce by three quarters, and let cool. Combine the reduction, egg yolk, and mustard in a bowl, gently pour in the oil, and whisk until a mayonnaise forms. Finely slice the basil and add it to the bowl. Grate the lime zest over the top.

Shell the peas, reserving 2 tablespoons of the smallest ones. Chop the onion, then sweat it in a saucepan with the butter and a drizzle of olive oil. Add the rest of the peas, season with salt and pepper, then cover with the chicken stock. Cook for 10 minutes, blend, and cool immediately over a bowl filled with ice water to retain the bright green color of the purée.

Cut the cod into 200 g (7 oz) portions. Make the tempura batter in a bowl: add the flour, beer, egg white, and salt, then whisk to combine. Chill the mixture. Heat the oil in a fryer at 180°C (356°F), coat the cod with the tempura batter, and fry for 5 minutes: the internal temperature must reach 52°C (126°F).

With the oil still at 180°C (356°F), cook the fries until they are golden brown and crispy, then strain. Add the lime zest, vinegar, and salt. Place the fish on a bed of warm pea puree, and arrange the pea sprouts, raw peas, and lime zest around the plate. Pour the Thai sauce into a small bowl, and serve the French fries in a paper cone.

Parisian lager

This recipe was originally published in "Rech, 40 recettes de poissons, coquillages et crustacés" (Éditions Alain Ducasse)