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Fish and chips with tartare sauce and pea purée
Fruit and vegetables
4 banana
shallots
, finely chopped
75g/2½oz
gherkins
, chopped
50g/1¾oz flatleaf
parsley
1
shallot
, finely chopped
10 fresh
mint
leaves
8 large
potatoes
Tins, packets and jars
3 tsp
Dijon mustard
100g/3½oz
capers
, drained
100ml/3½fl oz
chicken stock
, boiling hot
Cooking ingredients
4 tsp
white wine vinegar
500ml/18fl oz
vegetable oil
½ tsp
sea salt
3 tsp
sugar
vegetable oil
, for deep frying
salt
350g/12oz
self-raising flour
, plus extra for dusting
large pinch
bicarbonate of soda
Dairy, eggs and chilled
3 free-range
egg yolks
3 free-range
eggs
, hard boiled and grated
25g/1oz
butter
2 free-range
egg whites
Meat, fish and poultry
1 whole
brill
(alternatively use turbot or flounder), filleted, skinned and cut into portions
Other
400g/14oz frozen
peas
(defrosted)
340ml/12fl oz sparkling water (or, if you prefer,
beer
)
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