Fish and chips

Peel the potatoes and keep them submerged in water to prevent discolouration.

Using a mandoline, slice the potatoes into 2-mm-thick slices and keep them in water as well.

Rinse thoroughly and pat dry with a cloth.

Sprinkle the potato slices with salt and clarified butter and mix together.

Line a stainless-steel tray with baking paper and layer the potato slices evenly. 

Cover with aluminium foil and bake in the oven at 150⁰C for 2 hours.

Refrigerate under pressure for 12 hours before portioning.

Fillet the fish and carefully cut off the skin. 

Salt the skin for 1 hour and then rinse. 

Dry well with kitchen paper.

Cut into 2 equal slices.

Wrap a piece of baking paper around a stainless steel tube and roll the skin around it. 

Tie with kitchen string.

Deep-fry the skin until crispy.

Keep in a well-sealed tin with silica beads.

Finely blend all ingredients in a blender and pass through a fine sieve. 

Mix in the Culinaire Original.

Pour into a siphon and aerate with a gas cartridge.

Store in the refrigerator until needed.

For the Jerusalem artichoke cream, peel the Jerusalem artichokes with a vegetable peeler.

Heat the butter in a pressure cooker and add the sliced Jerusalem artichokes and salt. 

Heat well and then add the baking soda.

Mix well and close the pan with the lid.

Let it boil under pressure for 20 minutes.

Then place the pan under cold water to release the pressure and finely chop the caramelised Jerusalem artichokes in the blender with the Culinaire Original.

Season to taste with salt and transfer to a piping bag.