Gluten Free Fish And Chips Recipe

FISH AND CHIP SALAD FOR THE 21ST CENTURY

4 portions

A modern and health-conscious twist on fish and chips, where the fish is first marinated and pan-fried in cornflour, making it gluten-free, and the 'chips' are steamed gourmet potatoes.

Ingredients

Fish fillets x 500g approx
Lime juice x 50ml
Olive oil x 150ml
Flaky salt and New York cut pepper to season
Cornflour for pan frying

Steamed/boiled gourmet potatoes x 600g approx
Steamed/boiled French (green) beans x 200g approx
Mescaline lettuce x 60g
Lightly pan-fried cherry tomatoes

Coriander vinaigrette:

Fresh coriander - chopped, including stems but not roots x 1 tsp
Lime cordial x 25ml
Extra virgin olive oil x 110ml
Wholegrain mustard x 1 tsp
Liquid manuka honey x 1 tsp
Sweet chili sauce x 1 tsp

METHOD

First combine oil, lime juice salt and pepper in a suitable container and put fish fillets in to marinate (approx 20mins at least - the longer, the better the result). Don't forget to cut down the fillets if they are too big.

Make the coriander vinaigrette by combining all the ingredients (except the oil) in a blender. Blend on a medium speed for a few seconds. Then slowly add the olive oil through the hole in the lid with the motor running until combined. Thin with a little water if too thick.

Place cooked gourmet potatoes (cut to a reasonable size) and green beans in a suitable container and toss in enough coriander vinaigrette to coat. Season with salt and pepper cover and microwave until warm - not hot. Meanwhile put mescaline salad into a bowl.

Dip fish fillets into seasoned (salt and pepper) cornflour and pan-fry in olive oil until crispy on both sides - turning when necessary. Do not over cook! Rest for 20 seconds.

Meanwhile put mescaline into a bowl with a little vinaigrette and seasoning. Toss in warm potatoes and beans.

Arrange potatoes, beans and salad in the center of serving plates and put 3 cherry tomatoes on the perimeter of each plate.

Finally divide fish fillets into 4 portions and place each portion on top of potato salad and drizzle with Hollandaise. Finish with a sprig of dill or fennel for a more professional appearance.

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