Posh fish and chips

Serves 4

Butter-roasted cod, pea velouté, triple-cooked chips, tartar puree, scraps and crisp parma ham

Ingredients

Pea puree

1kg of frozen peas

100ml milk

100ml double cream

Salt

Beer batter

1 egg

100g plain flour

500ml batter Triple-cooked chips

900g floury potatoes, peeled and cut into chips Vegetable oil, for deep-frying

4 cod fillets 160g

4 slices of Parma ham

Method

Preheat oven to 180°C.

For the pea velouté: place the peas in a pot with the milk and cream simmer for 5 minutes, drain, keep liquid and place the peas in a blender adding the liquid until it resembles a thick purée.

For the batter: chill 500ml of beer. Take it out and whisk in the egg and flour.

Cut chips 2cm by 2cm, cook in salted boiling water for 5-6 minutes, or until just tender. Heat the oil in a deep fat fryer to 140°C. Fry the chips for 8-10 minutes, remove and drain to kitchen paper.

Season cod and place in a hot pan for two minutes then into the oven at 180°C for 8 minutes.

For the scraps allow the batter to drop off your fingers into the fryer creating little puffs of batter. Once golden set aside on kitchen paper to drain. Season straight away. On baking paper place one slice of Parma ham and bake for 10-12 minutes at 160°C.

To serve, place six chunky chips in a pile, place the oven roasted cod beside the chips, add three dots of tartar puree, add the pea veloute to a small jug and crisp ham. Provided by Craig Hogarth, Brand Executive Head chef of Scotts restaurants in Troon, Largs and South Queensferry