Fish and chips

By Alain Ducasse

Premium

Credit: Credit : Pierre Monetta

Preparation 5 mnCooking 30 mn

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Ingredients (4 people)

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

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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.