Method

• 1.
  Place potatoes 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.
• 2.
  To make the pea puree, melt the butter in a large saucepan over high heat. When foaming, add eschalot and garlic. Reduce heat to medium and cook, stirring occasionally, for 5-6 minutes until soft. Add stock and bring to the boil over high heat. Stir in peas and cook until just boiling. Transfer to a heatproof blender (or see notes), and with steam cap on, whiz until smooth. Season and keep warm (see notes).
• 3.
  Half-fill a deep-fryer or large saucepan with vegetable oil and heat to 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). In 3 batches, deep-fry potatoes, stirring occasionally, for 3-5 minutes, until golden and crisp. Remove with a slotted spoon and drain on paper towel. Season to taste.
• 4.
  Deep-fry parsley for 30 seconds, or until crisp. Remove with a slotted spoon and drain on paper towel. Season to taste. Heat the olive oil in a large frypan over high heat. Season snapper on both sides and cook for 3-4 minutes each side, until lightly golden all over and just cooked through. Rest, loosely covered with foil, in a warm place for 10 minutes before serving.
• 5.
  Meanwhile, for the tarragon butter, bring the 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 one-third of the butter, whisking to combine. Add remaining butter and whisk until smooth and combined. Stir in lemon juice and tarragon. Remove from heat, season to taste, and keep warm until ready to serve.
• 6.
  To serve, divide the puree and pommes allumettes among four serving plates, top with the snapper, drizzle with tarragon butter and scatter with fried parsley to serve.