Tartare Sauce:
- 300g mayonnaise
- 20g shallots, brunoise-cut
- 20g baby capers, washed & finely chopped
- 40g cornichons, brunoise-cut
- ¼ bunch dill leaves, finely chopped
- Zest of ½ lemon
Fish:
- 50g corn flour
- 5g baking powder
- 200g plain flour
- 100g plain flour (separate)
- 15g Trisol
- 450mL soda water
- 6 whiting/snapper fillets
- Mount Zero Pink Lake Salt