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Grilled Fish and Chips

Grilled Fish and Chips

This recipe perfectly embodies the Modernised Comfort Food trend by reimagining the classic dish with a fresh, contemporary twist. While the core elements remain familiar – tender fish and crispy chips – the use of grilling instead of frying offers a lighter, healthier version of the beloved comfort food.

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Ingredients

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Grilled Fish Prep

Chips

Scraps

Warm Tartare Sauce

Pea & Parsley Sauce

Created By:
No Chef Image

Audrey Crone

 Executive Chef

This recipe perfectly embodies the Modernised Comfort Food trend by reimagining the classic dish with a fresh, contemporary twist. While the core elements remain familiar – tender fish and crispy chips – the use of grilling instead of frying offers a lighter, healthier version of the beloved comfort food.

...

Preparation

  1. Grilled Fish Prep

    • Mix the oil and Knorr Professional Bouillon Powder to a light paste
    • Brush the fish all over with the mixture and place on a clean tray in the fridge

  2. Chips

    • In a dish lined with greased-grease proof paper evenly layer half the potatoes with a slight overlap
    • The potatoes should be of an even thickness covering the bottom of your mould or tray
    • Pour over half the stock and repeat the layering of potato as before.
    • Pour over the remaining stock and using a gloved hand press the potatoes down carefully to ensure they are packed in and the stock has coated all of the potatoes.
    • Cover the potatoes with more greased paper, then cover the dish/tray with foil.
    • Bake the potatoes in an oven at 175oC for 50mins
    • Remove from the oven and press while cooling in a blast chiller (or similar).
    • Once cool, remove from the mould and trim to resemble a large chip

  3. Scraps

    • Whisk ingredients together to form a batter (add more water or flour as needed)
    • Spoon the mixture into deep 170oC hot oil and fry until golden.
    •  Remove from the fat and drain on a clean cloth
    • Season with more Knorr Chicken Bouillon Powder

  4. Warm Tartare Sauce

    • Mix until fully combined – add a little of the pickling liquor for more acidity and to form a looser sauce consistency.

  5. Pea & Parsley Sauce

    • Blend all the ingredients together to form a loose salsa with small bits in it (don’t make it smooth).

  6. Grilled Fish Coooking Method

    • Place the fish under a moderately hot grill for 12-15 minutes
    • Oil the potato chips and put a 175oC in a hot oven until golden brown
    • Warm the tartare sauce in a clean pot (don’t worry if it boils, the mayonnaise will not split
    • Spoon the tartare sauce on the bottom of a plate.
    • Place the cooked fish on top of the sauce and the hot chip next to it
    •  Garnish with pea & parsley oil & batter scraps
Created By:
No Chef Image

Audrey Crone

 Executive Chef
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