Not-Fish & Chips
375 grams thick oven chips
1 small red onion
1 tsp capers
2 generous tablespoons mayonnaise
200 grams garden peas
Olive oil, salt and pepper
What to do
Prepare the oven chips according to the packet instructions.
Finely dice the gherkins, chop the red onion and chop the capers coarsely. Mix with the mayonnaise.
Bring a pan of water and a good pinch of salt to the boil and blanch the garden peas for two minutes. Drain and season with salt and pepper. Cut the lemon in half. Cut one half into quarters and squeeze the juice of the other half over the garden peas.
Heat a splash of olive oil in a frying pan and fry the Plant Fish Fillets in two to three minutes per side over medium heat.
Season the chips with salt. Divide the fries and garden peas between the plates and put a fish fillet on each plate. Serve with the ravigotte sauce and the lemon wedges.