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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 17 Will and Steve: Fish & Thrice Cooked Chips, Peas and Liquor


Watch MKR on TV2 and TVNZ OnDemand

 

Prep:20 mins

Cook:30 mins (+chilling and 20 mins freezing)

Serves:4

 

Ingredients

  • 1kg potatoes, peeled, cut into chip shapes
  • Vegetable oil, to deep-fry
  • 70g butter
  • 30g cornflour
  • 600ml hot chicken stock
  • ½cup finely chopped parsley
  • 2 tsp Dijon mustard
  • 2 tbs lemon juice
  • 1 tbs olive oil, plus extra, to drizzle
  • 1 eschalot, finely chopped
  • ¼cup finely chopped parsley
  • ½cup fresh breadcrumbs
  • Salt and pepper, to season
  • 4 x 200g blue-eye trevalla fillets, skinless
  • 300g frozen peas
  • 1 tbs finely chopped mint
  • Lemon wedges, to serve

 

Method

  1. Place potato in a saucepan of cold water, bring to the boil and cook for 2 minutes. Drain. Arrange on a cooling rack in a single layer, then refrigerate until cold.
  2. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently drop chips into the oil and fry, turning halfway, for 5 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Place in freezer for 20 minutes.
  3. Meanwhile, melt 50g of the butter in a medium saucepan over medium heat. Whisk in cornflour until smooth and combined. Gradually whisk in stock until smooth and combined. Stir in parsley, mustard and lemon juice.
  4. Heat oil in a small saucepan over medium heat. Add eschalot and cook until softened. Stir in parsley. Remove from heat, then stir in breadcrumbs. Season with salt and pepper, then set aside.
  5. Preheat oven to 200C and line an oven tray with baking paper.
  6. Place fish on prepared baking tray and drizzle with oil. Season with salt and pepper. Divide crumb mixture among tops of fish, patting down to form a crust.
  7. Bake for 12-15 minutes or until fish is cooked through and crust is crisp and golden.
  8. Cook peas in a small saucepan of boiling water until tender. Drain. Lightly mash, then stir in remaining butter and mint.
  9. Deep-fry chips for a further 2-3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season with salt.
  10. Divide fish among serving plates and serve with chips, peas, sauce and lemon wedges to the side.

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