This original recipe is the brainchild of a Michelin star chef, Paul Rankin of Northern Ireland, who trained in London with the Roux brothers, then ran an hotel in the Napa Valley in California, and now has his own restaurant "Roscoff" back in Belfast. For this starting course he combines an old favourite, fish and chips, with salad leaves and a tangy dressing.

Peel potatoes and cut into 1/4in/25mm thick chips. Heat the vegetable oil in a deep saucepan until hot, but not boiling, and blanch the chips for 3-4 minutes. Drain the chips and reserve.

Whizz the light olive oil, lemon juice, mustard and garlic in a blender. Heat the vegetable oil again until boiling and deep fry the chips until golden (this happens very quickly). Drain.

Heat a large, heavy frying pan with a little olive oil until hot and smoking. Add the fillets carefully and sear them for approximately 1 1/2 minutes on each side until they have a good colour. Remove from heat.

Arrange the salad leaves and chips on a warm plate, add the fillets. Pour the sauce from the blender into the hot pan, shake once and toss over the fish. Serve immediately.