JASON’S FISH AND CHIPS

MAKES 20 CHIPS

INGREDIENTS

For the confit potato ‘chips’: 1kg clarified butter 4 large chipping potatoes (such as Desiree, King Edward or Maris Piper) Vegetable oil, for deep-frying Maldon sea salt & black pepper For the taramasalata: 4 slices of white bread 225g smoked cod’s roe ½ garlic clove 600ml whole milk 500ml vegetable oil A squeeze of lemon juice For salt & vinegar powder: 100g malt vinegar powder 20g fine sea salt To serve: Bronze fennel fronds

METHOD

1. Heat the clarified butter in a wide, heavy-based pan to 1600C. Meanwhile, peel and grate the potatoes. Season the grated potatoes, then add them to the hot butter. Fry for five to eight minutes or until almost tender, stirring the pan frequently.

2. Tip the potatoes into a colander or sieve set over a large bowl. Leave to drain for about 10 minutes, then season the potatoes with salt and pepper to taste (discard the butter drained into the bowl). Spread out the potatoes in a thick layer on a baking tray lined with baking parchment – you want a 2cm thick layer once the potatoes have been pressed. Place another sheet of baking parchment on top, then weigh down with another heavy baking tray. Chill for at least an hour.

3. When ready to serve, heat oil for deep-frying to 1800C. Slice the chilled pressed potato into ‘chips’ 5cm long, 2cm wide and 2cm thick. Deep-fry for a few minutes until golden and crisp. Drain on a tray lined with kitchen paper, then dust with a little salt and vinegar powder.

4. To make the powder, simply mix the two ingredients together. Store in a salt shaker.

5. To make the taramasalata, tear the bread slices into smaller pieces directly into a food processor. Add the cod’s roe, peeled garlic and milk. Blitz together. With the machine running, trickle in the oil. Once emulsified, add lemon juice to taste. Spoon into a piping bag fitted with a plain round nozzle. Refrigerate until needed.

6. Pipe three dots of taramasalata on each ‘chip.’ Garnish each dot with a frond of fennel and serve.