Crisp haddock, chips, mushy peas and curry sauce

1. 1

   To make the mushy peas, put the dried peas in a bowl, cover with water and add the bicarbonate of soda. Soak overnight. The next morning, drain the peas and put them in a saucepan.

   720 min

2. 2

   Cover the peas with fresh water and add the celery, onion, halved garlic bulb, bay leaf, thyme and parsley stalks. Simmer for 90 minutes, or until the peas are soft. Remove and discard the vegetables and herbs. Stir in the butter and a splash of malt vinegar, season with salt and freshly ground black pepper, and keep warm.

   90 min

3. 3

   For the curry sauce, heat the butter and vegetable oil in a pan over low heat. Add the onion, celery, carrot and apple and fry for 20 minutes. Add the mild curry powder and cook for a few more minutes. Pour in the stock, bring to a simmer and cook for 10 minutes. Remove from the heat, cool slightly, then blend to a thick, cream-like consistency. Keep warm.

   30 min

4. 4

   Heat the oven to 210°C/200°C fan/Gas 7 and heat a baking tray inside. Cut the potatoes into chips about 1cm thick. Cover them with cold salted water in a large saucepan, bring to the boil, then simmer for 7 - 10 minutes until tender but intact. Drain carefully, spread on the hot tray in one layer and bake for 20 - 25 minutes until crisp and golden.

   35 min

   210°C

5. 5

   For the haddock, melt the butter in a small pan or microwave. Put the flour on one plate and season generously with salt and freshly ground black pepper. Put the beaten eggs on a second plate and the breadcrumbs on a third.

6. 6

   Coat each haddock fillet in the seasoned flour and shake off the excess. Dip it in the egg, then coat with breadcrumbs. Put the fillets on a plate, pour over the melted butter and air-fry for 12 minutes, until crisp.

   12 min

7. 7

   For the tartare sauce, mix the homemade mayonnaise, chopped cornichons, capers, parsley, tarragon, shallot and lemon juice. Season with salt and freshly ground black pepper.

8. 8

   Serve the crisp haddock with the chips, mushy peas, tartare sauce and curry sauce. Garnish with lemon wedges and a few parsley sprigs.

1 serving ≈ 1334 g

Nutrition values are estimates. - means data is unavailable.