Grégory Marchand’s fish & chips recipe

Summoning John, George, Paul and Ringo to the side of the pans, translating their music in the kitchen, you had to dare. But the Fab Four lend themselves to it with pleasure. In the book “The Beatles. How to cook them” (Erick Bonnier Editions), Emmanuel Rubin, the rockiest of food critics (co-founder of Fooding), asked a dozen “pop chefs” from the culinary scene French (Grégory Marchand, Matthias Marc, Thomas Chisholm, Frédérick e. Grasser Hermé, Cyril Lignac, Bruno Verjus, Elvira Masson, François-Régis Gaudry, etc.) to imagine recipes with references to the highest standards food of the English group: “Mean Mr. Mustard”, “Octopus’s Garden”, “Wild Honey Pie”, “Penny Lane”, “Glass Onion”, “Savoy Truffle” or even “Yesterday”, which almost failed, is learned in these pages, to be entitled “Scrambled Eggs”!

As the journalist and writer Marc Dolisi writes so well in the preface: “What songs by another band or artist could make twelve star foodies want to get their hands dirty, huh? » He’s trying to find competitors, but none are up to it. Neither Syd Barrett’s “Apples and Oranges,” nor Led Zeppelin’s “Custard Pie,” nor the Who’s “Heinz Baked Beans.” “The Beatles, we always come back to them, they are this sweet and savory childhood madeleine that never leaves us. […] There is a tear of mandarin marmalade in ‘Lucy in the Sky with Diamonds’, a taste of game in ‘Wild Honey Pie’, the memory of a honey cake in an Abbey Road studio in ‘Wild Honey Pie’… ”

Each song has its repertoire, its history and its recipe. So, we start cooking, read, listen and taste. Nostalgic “Royal Scrambled Eggs” from “Yesterday” imagined by cooker Michel Rubin, “Strawberry” by Cyril Lignac on the background of “Strawberry Fields Forever” via chef Frédérick e. Grasser Hermé offering a “Marmalade of mandarins, chrysanthemum buttons, cloud of whipped cream with CBD marshmallows” to stir your senses while listening to “Lucy in the Sky with Diamonds”, you can enjoy the sweet or savory anecdotes from the lives of the four stylish kids.

For this week’s recipe, we picked more brit of them, the fish & chips which reminds us like a perfume of Penny Lane in Liverpool. for this recipe street food, the author called Grégory Marchand, starred chef of Le Frenchie, rue du Nil in Paris, and its declinations in the capital or in London. Here she is.

Fish & chips recipe Gregory Marchand

BEER BREADING

Ingredients :

• 300 g of Artzner Perle lager beer
• 300 g of flour
• 70 g of corn starch
• 125 g of sparkling water

Preparation :

Artzner Perle is a Pilsner produced in Strasbourg in Alsace. It is a lager with a strong malt aroma and a touch of hop bitterness. It is therefore the perfect beer for this recipe.

Using a whisk, mix all the ingredients in a bowl, let the dough rest for 10 minutes before using it.

BRINE FOR FISH

Ingredients :

• 4 pieces of hake, 120 g each
• 100 g of salt
• 1 liter of water

Preparation :

Heat the water and salt in a saucepan until the salt dissolves. Cool rapidly to 3°C. Pour the brine over the fish and marinate for 10 minutes.

Remove the fish from the brine, dry it well with absorbent paper.

Keep refrigerated until use.

FRYING FISH

Ingredients :

• Pickled hake
• Flour
• Beer batter
• Fry oil
• Espelette pepper
• salt

Preparation :

Heat an oil bath to 180°C. Lightly season the fish with Espelette salt and pepper.

Roll it in the flour and then in the breadcrumbs to cover it completely.

Dip the fish into the fry bath and cook until golden brown and crispy, about 6 minutes.

To be served with pea puree and french fries Of course.

The Beatles. How to cook them, by Emmanuel Rubin and his pop chefs (Erick Bonnier Editions, 160 pages, 25 euros).