'Fish n Chips'

Herb crusted line fish with parmesan polenta chips, garlic aioli, pea puree and confit vine tomatoes

Preparation time: 45 minutes

Cooking time: 25 minutes

Serves: 10

Ingredients:

Polenta Chips:

2l vegetable stock

500g polenta

70g parmesan, finely grated

Vegetable oil, to deep-fry

1 tablespoon finely chopped fresh rosemary

Sea salt flakes & freshly ground black pepper

Confit Vine Tomatoes:

750g vine tomatoes

250ml olive oil

2 fresh rosemary sprigs

6 fresh thyme sprigs

6 garlic cloves, peeled

Kosher salt and freshly ground black pepper

10ml red wine vinegar

Pea Puree:

2 shallots, finely chopped

45ml butter

60ml white wine

500g peas

125ml cream

Aioli:

1 egg

250ml oil

5ml whole grain mustard

15ml parsley, finely chopped

15ml dill, finely chopped

15ml chives, finely chopped

2 cloves of garlic, crushed

Juice and zest of 1 lemon

Salt and pepper

Fish:

2kg Line fish cut into 200g portions

2 cup bread crumbs

120ml parmesan, grated

Zest of 1 lemon

160g butter, melted

45ml parsley, finely chopped

45ml chives, snipped

45ml coriander, finely chopped

2 clove garlic, crushed

Salt and pepper

Specialized Equipment: Deep Fryer, Blender

Method:

Bring the stock to the boil in a large heavy-based saucepan over medium-high heat. Using a balloon whisk to stir the stock, gradually add the polenta in a thin steady stream.

Reduce heat to medium and cook, stirring constantly with a wooden spoon, for 10-15 minutes or until mixture thickens and polenta is soft. Remove from heat and stir in the parmesan.

Pour the polenta evenly over the bases of the prepared, greased pans and use the back of a spoon to smooth the surface. Cover with non-stick baking paper and set aside to cool. Place in the fridge for 4 hours or overnight to set.

Turn polenta onto a clean work surface. Using a sharp knife, cut into chips.

Heat the oil in a deep fryer to 180°C.

Fry the polenta chips in the oil until golden brown. Drain on paper towel, sprinkle with rosemary and season well.

Confit Tomatoes:

Turn the oven down to 120°C.

Put the tomatoes in a baking pan large enough to hold them in a Single layer. Pour the oil over the tomatoes, add the herb sprigs and garlic cloves, and season generously with salt and pepper. Roast, uncovered, until the tomatoes are swollen and the skins are wrinkled, about 3 hours.

Remove the tomatoes from the oven, allow to cool, then cover and refrigerate overnight.

Pea Puree:

Sauté the shallots in the butter, until translucent, but not brown. The cream and bring to the boil, then add the peas.

Cook for 2 minutes, then transfer to a blender, and blend to a puree.

Season well with salt and pepper.

Aioli:

Place the egg, oil, mustard, parsley, dill, chives, lemon zest and lemon juice in the jug of a stick blended.

Slowly insert the blender and turn it on, lifting it slowly to allow more and more oil to be incorporated.

Season well with salt and pepper.

Fish:

In a mixing bowl, mix together the bread crumbs, parmesan, lemon zest, butter, herbs and garlic together. Season well with salt and pepper and set aside

Preheat the oven grill.

Pat  the crumb Over the top of the fish to create an even, thin layer. Put the pan under the grill, and cook until the crumb is golden and crispy.

In the meantime, heat the oil to 180°C and fry the chips till golden.

To assemble:

Drag 50g pea puree across the centre of a black slate. Top it with the fish in the centre. Add the chips in the top left corner, and the tomatoes in the bottom right.

Dollop the mayo around the plate and garnish with a dried lemon slice and parmesan shavings.