Fish chips and mushy peas (frozen pea puree)
Reverse engineered fish chips and mushy peas. Well not exactly. But if you are looking for something different then take a look at this dish
Frozen pea puree is added to potato and haddock. The pea puree is placed in the center when frozen. The 'fish cakes' and then placed in the fridge for 30 minutes until the pea puree begins to melt.
The pea puree is simply frozen peas, some seasoning and a little stock, it is then placed into a special spherical ice tray where they are frozen to form cool balls of frozen goodness.
Once the fish 'cakes' are removed from the fridge, they are lightly floured, then dredged in a batter made from rice flour, white flour, vodka, honey and beer. Beer is placed in last, the mixture is lightly whipped then placed into an iSi cannister, and injected with Carbon dioxide. This is then placed into the fridge to chill for 30 mins.
Once they are dredged in this batter mixture they are fried in clean vegetable oil at 350 Fahrenheit for about 6 mins until crisp and golden brown. The batter is actually taken from the mad food scientist that is Heston Blumenthal
Here you can see the pea puree is in the center. The best thing about this dish, is it is refined, and you get a more full flavour in each bite. I would serve it as a second course, maybe two 'cakes' each - not forgetting they are in fact round.
These fish chips and mushy pea encapsulations are just awesome. My Canadian fried made some tartar sauce which we served it with. Here in Canada it is not common to have 'mushy peas' with fish and chips, rather tartar sauce is the defacto option - but he loved the combination. The flavours work well. In other fish related dishes you will see pea puree such as cod fillet, or halibut maybe. So not 'that strange'. In England however you will find mushy peas on more or less every fish and chip shop menu.
Fish chips and mushy peas. Who'd have thought!