RECIPE OVERVIEW
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Serves: 4 people
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FOR THE CHIPS
-
30 ml Olive Oil
-
4 large Potato
-
1 pinch Salt and Pepper
, for seasoning
FOR THE MASHED PEAS
-
15 g Mint Leaves
, plucked from stalk and finely chopped -
350 g Petits Pois
-
1 pinch Salt and Pepper
, for seasoning -
1 tbsp Vegan Mayonnaise
-
1 tbsp White Wine Vinegar
FOR THE TARTARE SAUCE
-
1 tbsp Capers
, roughly chopped -
1 medium Gherkins
-
0.5 medium Lemon
, juiced -
1 pinch Salt and Pepper
, for seasoning -
150 g Vegan Mayonnaise
FOR THE VEGAN FISH
-
80 g Corn Flour
-
1 medium Lemon
, juiced -
60 ml Olive Oil
-
120 g Plain Flour
-
1 pinch Salt and Pepper
, for seasoning -
2 tbsp Seaweed Flakes
or obento nori sheets, crumbled -
250 ml Sparkling Water
-
720 g Tofu
, drained
Method
- For the vegan fish: Drain the tofu and slice into 8 pieces. Score each piece a few times diagonally across to allow the marinade to soak through.
- Place all the tofu in a large dish, and cover with the olive oil, salt, pepper, lemon juice, white wine vinegar and seaweed flakes, leave for 1 hour to marinade.
- Set up a dipping station with one bowl of corn flour and one bowl of batter. To create the batter, combine sparkling water, plain flour, a pinch of salt , a tablespoon of seaweed flakes and whisk.
- Coat each piece of tofu in corn flour, followed by the batter. Add each piece of tofu to a deep fat fryer or an oiled pan for shallow frying.
- Once golden brown on one side flip and repeat.
- For the tartare: Combine the vegan mayonnaise, gherkins and
capers. Add the lemon juice and season with salt and pepper. - For the peas: Boil and drain the peas, add the mint leaves,
mayonnaise and white wine vinegar. Blitz with a hand blender to a rough consistency. Season with salt and pepper. - For the potatoes: Wash and cut the potatoes into slices, leaving
the skins on. - Lay the potato slices on a baking tray. Season with salt and pepper and a generous pour of olive oil.
- Place in the oven at 200°C for 40 minutes. Turn the chips after 20 minutes.
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