Fish and chip waffle with pea shoots and tartar sauce

Serves: 4

If they like it, it serves 4 otherwise

Preparation time: 15 minutes

Cooking time: 20 minutes

Totaltime: 35 minutes

Fish and chips get a new look with baked salmon on a crispy waffle made from frozen french fries. The accompanying tartar sauce is lightened with sour cream and punched up with tart cornichons. The waffles are also delicious made with 1 cup (250 mL) coarsely grated Swiss or cheddar instead of egg— they’ll take a few minutes less to cook. The original recipe comes from LCBO Food and drink

Ingredients

TARTAR SAUCE
1 tbsp + 1 tsp (15 + 5 mL) minced shallot
1 tbsp (15 mL) fresh lemon juice
1/2 cup (125 mL) mayonnaise
1/2 cup (125 mL) sour cream
1/4 cup (60 mL) finely chopped cornichons
1 tbsp (15 mL) capers, rinsed, finely chopped
1 tbsp (15 mL) finely chopped dill or parsley
Salt and freshly ground pepper to taste

FISH AND WAFFLES
4 skinless fillets salmon, about 6 oz (170 g) each
Salt to taste
Olive oil for brushing
Freshly ground pepper to taste
5 1/3 cups (1.33 L) packed thawed frozen shoestring potato fries, about 500 g, cut into 1- to 2-inch (2.5- to 5-cm) lengths
1 large egg, lightly beaten
Pea shoots for serving

Preparation

1. For the tartar sauce, place shallots and lemon juice in a medium mixing bowl. Let stand 15 minutes. Stir in rest of ingredients. Transfer to an airtight container. Refrigerate up to 5 days.

2. Preheat oven to 350°F (177°C). Preheat four-slice waffle maker on high.

3. Place salmon on a parchment-lined baking sheet. Season with salt and let stand for 10 minutes. Lightly brush with oil and season with pepper.

4. Bake on middle rack until slightly underdone— depending on the thickness, anywhere from 10 to 13 minutes. (To check for doneness, insert tip of a paring knife into thickest part and hold for 3 seconds. If knife tip comes out warm, the salmon is ready. If it’s still cool or barely warm, return to oven.)

5. While salmon is baking, mix fries and egg in large mixing bowl until fries are well coated. Divide among waffle moulds, close and cook until nicely browned and crispy, 9 to 12 minutes. Season with salt.

6. To serve, carefully transfer waffles to four dinner plates. Top with a handful of pea shoots then salmon. Dollop each piece of salmon with a generous amount of tartar sauce. Serve immediately with more tartar sauce on the side.