All IDDSI levels

For the fish:
500ml water
3 large white fish fillets
100ml white sauce
3 scoops Nutilis Clear
½ tsp turmeric
¼ tsp paprika
¼ tsp garlic powder

For the peas:
200g frozen peas
2 tbsp tinned mushy peas
50ml water
2.5 scoops Nutilis Clear

For the chips:
Refer to Mashed Potato recipe

Optional ingredients:
Salt & pepper
Lemon white sauce (IDDSI Level 4 consistency)
Malt vinegar & turmeric mixed

Extra equipment:
Clingfilm
Blender
Piping bags

Fish:

1. Poach the fish for 3-4 minutes in boiling water.
2. Transfer the cooked fish into the blender and start blending. Add the white sauce and continue to blend until a puree forms. 
3. Pass the puree through a fine metal sieve. Use a clean spoon to scrape the outside of the sieve.
4. Add the Nutilis Clear, stir and leave to stand until desired thickness has been achieved.
5. Lay 40cm clingfilm on a flat surface. Sieve the turmeric, paprika, garlic powder and a pinch of salt onto the centre of the clingfilm. 
6. Spoon the fish puree onto the centre of the clingfilm and smooth into a fish fillet shape. Loosely wrap the fish in the clingfilm and place into the fridge to chill for 1 hour.

Peas:

1. Boil the frozen peas for 3 minutes and then transfer into a blender.
2. Add the mushy peas and blend. Add 50ml water while continuing to blend into a puree. 
3. Pass the puree through a fine metal sieve. Use a clean spoon to scrape the outside of the sieve.
4. Add a pinch of salt and pepper (optional) before adding the Nutilis Clear and mix well. Leave to stand until desired thickness has been achieved.

Plating: 

1. Plate the fish fillet and garnish, if desired, with lemon white sauce (ensure sauce meets IDDSI Level 4 consistency). Pipe the pea puree onto the plate and plate your chips. Refer to the Steak & Chips recipe for guidance on preparing chips.
2. Brush over the chips with malt vinegar and turmeric (optional).
3. Cover and place in the oven at 130 degrees for 30 minutes.