Cut 200g waxy potato into matchsticks, place in a large bowl and rinse thoroughly under running water until water runs clear. Soak in the bowl of water until ready to deep-fry, then drain well, shaking off as much excess water as as possible.
To make the pea puree, melt 50g butter in a large saucepan over high heat. When foaming, add 2 minced eschalots and 1 minced garlic. Reduce heat to medium and cook, stirring occasionally, for 5-6 minutes until soft. Add 150 ml fishstock and bring to the boil over high heat. Stir in 150g frozen peas and cook until just boiling. Cool a bit, transfer to a blender (or see notes), and whiz until smooth. Season and keep warm
Fill a deep-fryer or large saucepan with 1 l vegetable oil and heat to 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Deep-fry 2 tbsp parsley leaves for 30 seconds, or until crisp. Remove with a slotted spoon and drain on paper towel. Season to taste.
Meanwhile, for the tarragon butter, bring 50ml fish stock to the boil in a small saucepan over medium-high heat. Cook for 3 minutes, or until reduced by half. Using a whisk, add 20g cubed cold butter, whisking to combine. Add 40g cubed butter and whisk until smooth and combined. Stir in 1 tsp lemon juice and 2 tbsp hacked tarragon leaves. Remove from heat, season to taste, and keep warm until ready to serve.
Heat 3 tsp olive oil in a large frypan over high heat. Season 2 sea bass filets and cook for 3-4 minutes each side, until lightly golden all over and just cooked through. Rest, loosely covered with foil, in a 70°C warm oven for 10 minutes before serving.
In 2 batches, deep-fry the potatoes, stirring occasionally, for 3-5 minutes, until golden and crisp. Remove with a slotted spoon and drain on paper towel. Season to taste.
Serve as shown
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