Michelin Star Fish and Chips with Mushy Peas and Tartar Sauce

Combine marrowfat peas, water, and chicken stock in a saucepan. Add the roasted marrow fat from the marrow bones. Bring to a simmer and cook for 2.5 hours.

Cut Yukon Gold potatoes into thick planks. Use a small flower-shaped cookie cutter to punch out shapes from the planks, then use a smaller cutter to hollow out the centers, creating Michelin-star shaped potato rings. Rinse the potato pieces in water to remove excess starch.

Boil the potato pieces in water with malt vinegar for 15-20 minutes until almost falling apart. Drain and let cool completely.

Heat vegetable oil to 150°C (300°F). Fry the potato pieces in batches for 5-6 minutes until very light blonde. Remove and let cool completely on a wire rack. Chill the potatoes in the refrigerator until completely cold.

Prepare the dry brine for the halibut: combine kosher salt, granulated sugar, lemon zest, lime zest, and orange zest in a bowl. Mix well.

Place halibut loins on a wire rack set over a baking sheet. Lightly sprinkle the dry brine mixture over the fish. Refrigerate for at least 30 minutes, but no more than an hour.

For the batter, whisk together all-purpose flour, white rice flour, potato starch, paprika, turmeric, baking powder, and kosher salt in a bowl.

Add vodka and American lager to the dry ingredients. Gently whisk until just combined. Some lumps are fine. Pour some of the batter into an iSi whip cream dispenser and some into a squeeze bottle.

Heat vegetable oil to 200°C (400°F). Dip a piece of halibut into the batter from the iSi whip. Fry until golden brown and crispy, using the squeeze bottle to add more batter for extra craggles. Flip to cook evenly. Remove and place on a paper towel-lined tray.

For the tartar sauce, combine egg, minced garlic, strong Irish mustard, a pinch of salt, and a small squeeze of lemon juice in a container the same width as an immersion blender head. Blend until smooth.

Carefully pour vegetable oil down the side of the container so it settles on top of the egg mixture. Place the immersion blender head at the bottom, turn it on full speed, and slowly pulse upwards until the mayonnaise emulsifies. Scrape down the sides.

Finely mince crème fraîche, capers, cornichons, cocktail onion, shallot, chives, marjoram, dill, and parsley. Add to the mayonnaise. Season with salt and black pepper. Add yuzu extract. Whisk until well combined. Cover with cling film and chill.

Reheat the vegetable oil. Fry the chilled potato pieces again until golden brown and crispy. Remove and place on a paper towel-lined tray.

To plate, spread dollops of tartar sauce on a slate board. Arrange mushy peas around the sauce. Place the fried fish on top of the tartar sauce. Decoratively arrange the potato chips around the fish and peas. Garnish with Osetra caviar and microgreens.