Sole meuniere with crispy chips and garlic aioli

Preheat the deep fat fryer to 130°C, or heat a shallow frying pan with vegetable oil to 130°C.

Slice your potatoes (4) into strips, roughly 1cm by 1cm, to resemble chips and then soak them in water for at least 30 minutes.

In a pan of boiling water, blanch the green beans (1 pack) for 3 minutes and then plunge into ice water to keep their colour.

To make the garlic aioli, pound 1/2 tsp salt and the garlic (1 clove) in a pestle and mortar. Place the egg yolks (2) and Dijon mustard (to taste) into a bowl and whisk together, then start to add your oil slowly to emulsify the ingredients. When the mixture starts to thicken, add a squeeze of lemon juice (to taste). When the oil has gone in, add the garlic mixture and tarragon (5 g). Season with salt, pepper and a bit more lemon juice, if needed.

To make the brown butter sauce, add the butter (100 g) to a saucepan and cook over a medium heat until golden and bubbling. Then finish with a pinch of salt, squeeze of lemon (1) and the capers (2 tbsp), and transfer to a cold pan (warm up to serve).

To cook the chips, dry the potatoes with a clean tea towel. Fry for 5 minutes in the fryer or pan. Remove from with a slotted spoon, turn the heat up to 190°C, then fry again for another 5 mins. Drain on kitchen paper.

In a large frying pan, heat 1 tbsp butter (1 knob) over a medium heat. Add the sole fillets (4) skin-side down for a few minutes or until golden, placing a wedge of potato underneath the tail to stop it from overcooking, if needed. When the skin is golden, add 100g butter to the pan, basting the fish as the butter browns.

In a frying pan, add a knob of butter (1 knob). Add a pinch of salt and the crushed garlic (1 clove) and fry the blanched beans until warmed through.

To serve, place the fish on a plate and pour over some of the warmed brown butter, capers and parsley (to taste), alongside the green beans, chips and aioli.