Friday night fish and chips

I was feeling the need for an old habitual meal from my childhood with a bit of my own modern twist. I made a roasted tomato and caramelised spanish onion relish. I roasted the tomatoes slowly on a low oven heat for about an hour, caramelised the spanish onion in a saucepan over low heat for about half an hour then mixed them together with a dash of verjuice.

For the chips I par boiled them then roasted them in duck fat and for the fish I coated it in a little egg and spelt flour and shallow fried in butter and lime juice.

Great meal.



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