Fish, Celeriac Chips & Tartare Sauce by Hemsley & Hemsley
Good old fish and chips. A traditionally deep-fried dish that dates back to around 1860 when the first fish and chip shop opened in London.
Here's our version - instead of the refined vegetable oil or sunflower oil used for frying and the glutinous batter, we crumb our fish with ground almonds and shallow fry it in ghee or coconut oil - two fats that are great for your health and remain unaltered when cooked at high temperatures.
You can always make a light and crispy gluten-free batter for your fish but then you'll need to properly deep fry it. Cod is the traditional choice for fish and chips, but the problem nowadays is that cod and even haddock are two of the most endangered species in British waters and fishing grounds. Sustainable fish, in season now and much cheaper, include pollock, pouting, hake and whiting.
Our oven-baked chips are made from the ugly duckling of the vegetable world - celeriac. Despite its knobbled and gnarled looks, celeriac has a lovely flavour, can be eaten raw, and in this instance makes a great chip. Unlike potatoes, and other root vegetables, it is very low in starch (which affects blood sugar levels) and higher in fibre, as well as being a good source of potassium.
It makes a great accompaniment to the fish as the protein from fish and the high starch from regular potatoes can be very difficult to digest together. Home-made tartare sauce is well worth it - and actually good for you. Originally from France this creamy sauce was created to accompany steak tartare. Raw, free-range, organic egg yolks and cold, pressed avocado or sunflower oil provides the mayonnaise base - lemon juice and any variety of pickles and herbs provide the tang.
We serve it with the deliciously salty and nutritious samphire - a succulent marsh plant native to the UK and currently in season - or go for classic peas, mushy if you like. Alternatively, try a pea and watercress salad.
Fish and celeriac Ingredients
(use organic ingredients where possible) Serves 2 people
2 x 150g fillets of firm white fish
1 egg, beaten
¾ cup of ground almonds (almond flour)
Sea salt and black pepper
1 medium celeriac
2 teaspoons of ghee (or even tastier beef fat!)
2.5 tablespoons of coconut flour helps the egg to stick for a better coating
2 large organic egg yolks
½ -1 cup of cold pressed/unrefined avocado or sunflower oil (olive oil is too strong)
The juice of half a lemon 2 teaspoons of capers
Roughly chopped 2 tablespoons of cornichons or gherkins,
1 teaspoon of Dijon mustard
Sea salt and pepper, to taste
large pinch of roughly chopped tarragon or dill, or a clove of garlic, crushed
Instructions Celeriac chips -
Preheat the oven to 190C. - Wash and peel the celeriac (you might need to use a knife as the skin is thick). - Slice off the top and bottom and cut the celeriac into thumb-thick slices and then into fat chip shapes. - Spread the chips out onto a large baking tray and season with sea salt. - Dot the 2 tablespoons of ghee around the baking tray and pop the tray into the oven. - After 15 minutes, remove the tray and use two spatulas to toss the chips and coat them in the melted ghee. - Return the tray to the oven and cook for another 25 minutes, or until golden brown.
Tartare Sauce -
Start by making a mayonnaise - use a blender or hand whisk to beat the eggs. - Blend or whisk in the oil, a teaspoon at a time, making sure that the oil is thoroughly incorporated before adding the next teaspoon. - Once you start to see the yolk thickening, you can add the oil at a slightly faster rate. - Pour the mayonnaise into a bowl and stir in the other ingredients. - Leave to chill.
Set out a bowl of beaten egg, a plate of coconut flour and another plate of ground almonds. - Rinse each fillet and pat dry with kitchen towel before seasoning with sea salt - it is important that the fish is dry for the coating to stick. - Dip the fillet in coconut flour, shaking off the excess, then into the beaten egg. - Press the fillet firmly onto the plate of ground almonds. Turn to coat the other side in the same way, patting the ground almonds on so that they form an even layer. - Heat up a frying pan with your ghee or coconut oil until some ground almond sizzles when dropped in. - Fry the fish for 3 minutes (you might need to cook them in 2 batches) until crisp on the underside. - Carefully turn the fish to fry the other side for 2-3 minutes or until golden brown and cooked through. - Serve with the celeriac chips, tartare sauce and some samphire sauteed in butter (don't add salt!) or a bowl of peas.
Most all have fun making it www.hemsleyandhemsley.com
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