Polenta-coated gurnard with sweetcorn and tomato relish and jalapeño mayonnaise Archive

Ingredients

• sunflower oil, for deep-frying
• 1 free-range egg, beaten
• 50g/1¾oz plain flour
• 100g/3½oz fine polenta
• 1 x 600g/1lb 5oz gurnard, filleted and pin-boned
• 1 small red onion, finely diced
• 1 Dutch green chilli, seeds in and finely chopped
• 1 lime, juice
• 1 tbsp coriander, chopped (save a few pretty bits for the finished dish)
• 1 fresh corn on the cob, cooked and kernels removed
• 3 ripe plum tomatoes
• 1 tsp caster sugar
• 50ml/2fl oz olive oil
• 2 medium free-range egg yolks
• 250ml/9fl oz sunflower oil
• 10g flatleaf parsley, leaves only, chopped
• 10g coriander, leaves only, chopped
• 30g/1oz rocket leaves, chopped
• 15g/½oz grated parmesan cheese
• 20ml/¾fl oz verjus
• 40g/1½oz chopped jalapeño pepper, from a jar
• 1 tsp sea salt
• 1 lime, halved
• fresh coriander leaves