French Fries
- 8 large Bintje potatoes
- 2 L (1/2 gallon) frying oil
- 1 lime zest
- 10 cl (2/5 cup) white vinegar
Thai sauce
- 20 g (1 and 1/3 tbsp) ginger
- 1 lemongrass stalk
- 1 chili pepper
- 20 cl (4/5 cup) mirin
- 30 g (2 tbsp) white vinegar
- 1 egg yolk
- 25 g (1 and 2/3 tbsp) mustard
- 10 cl (2/5 cup) grape seed oil
- 1 bunch Thai basil
- 1 grated lime zest
Garnish
- 400 g (14 oz) fresh peas
- 1 white onion
- 1 drizzle of olive oil
- 30 g (2 tbsp) butter
- 1 L (4 cups) chicken stock
Cod
- 800 g (28 oz) line-caught cod fillet
- 100 g (2/5 cup) flour
- 130 g (1/2 cup) beer
- 1 egg white
- 1 pinch of salt
- 2 L (1/2 gallon) frying oil
Finish
- 20 g (0.7 oz) pea sprouts
- 1 grated lime zest
- Salt
- Pepper
Instructions
Step 1: French Fries
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.
Step 2: Thai sauce
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.
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