Sous vide fish and chickpea chips

Sous vide fish and chickpea chips. Photo / Ian Jones

Serves 6

1 litre milk
3 tsp parmesan extra-virgin olive oil
15g unsalted butter, diced
15g smoked sea salt
5g celery seeds, ground
250g chickpea flour
20g semolina flour
1.2kg bluenose/hapuka fillets, cut into six squares
50g dehydrated black olives, chopped in a food processor
40g white sesame seeds, lightly toasted
50g chives, finely sliced
1 lemon, zested

1 In a saucepan, bring the milk, parmesan oil, butter, smoked salt and celery seeds to the boil. Gradually whisk in the chickpea flour, then pour into a greaseproof paper-lined Swiss roll pan. Refrigerate until set, then turn out on to a chopping board and cut into even-sized fat chips. Coat in semolina flour. Deep-fry in 175C oil until golden.

2 Meanwhile, bring a roasting tray of water to 60C. Place one sealable bag inside another, and place seasoned fish portions inside. Lower the bags slowly into the water and, as the water comes up to the closure, seal off the bags and cook the fish, gently stirring the water from time to time, for 14 minutes. Mix olives, sesame seeds, chives and lemon zest on a dinner plate. Remove the fish from the bags and dip one side into the mixture.

3 Serve with chickpea chips.