Black Coal, Chips and Tartar Sauce

Ingredients

• 900 g of black pollock fillet
• 100 g of coarse salt
• 100g of flour
• 150 g of plain crisps
• 1 lime

• frying oil

• tempura batter

• 150 g flour
• 150 g cornstarch
• 6 g baking powder
• 3 egg yolks

• tartar sauce

• 3 egg yolks
• 60 g of mustard

• sherry vinegar

• 50 cl of grape seed oil
• 3 shallots
• 50 g of capers in vinegar
• 50 g of pickles
• 1/2 bunch of flat parsley
• 1 bunch of chives

• fine salt

Preparation

1. Prepare the fish. Coat the pollock with coarse salt and leave to rest for 5 minutes. Rinse with cold water and dry well with absorbent paper. Cut into fillets of about 150 g per person.

2. Crush the chips in a bowl.

3. Prepare the tempura batter. Mix the flour, cornstarch and yeast in a bowl.

4. Pour in 30 cl of sparkling water and mix until you obtain a smooth paste. Add the egg yolks one by one and mix. Leave to chill for 10 minutes in the refrigerator.

5. Prepare the tartar sauce. Mix the egg yolks, mustard and 20 cl of sherry vinegar. Add salt. Whisk while gradually pouring in the oil to thicken the sauce. Keep cool.

6. Peel the shallots and chop them. Chop the capers and gherkins. Chop the parsley and chives. Add to the sauce. Keep cool.

7. Flour the pollock fillets. Dip them in the tempura mixture, then in the chips. Fry them at 180°C for 3 to 4 minutes. Place them on absorbent paper and serve with the lemon.