Fish with Pink Lake with Sea Kelp Salt & Homemade Tartare

Richard Ousby - Executive Chef, Stokehouse

Ingredients


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 cornflour
  • 5g baking powder
  • 200g plain flour
  • 100g plain flour (separate)
  • 15g Trisol
  • 450mL soda water
  • 6 whiting/snapper fillets
  • Mt Zero Pink Lake Salt with Sea Kelp

 

Method


Tartare Sauce:

  • Add the mayonnaise, capers, cornichons, shallots and dill to a large mixing bowl and whisk to combine.
  • Use a fine grater to zest the lemon and add to the sauce, mixing well.
  • Add fine salt to taste, if needed.
  • Store for up to 7 days.

Fish:

  • Coat fish fillets in the 100g separate plain flour. Discard this flour after fillets are floured.
  • Mix all remaining dry batter ingredients.
  • Add soda water and stir to combine – be very careful not to overmix.
  • Dip floured fillets into soda batter one-by-one, to cover.
  • Add one at a  time to 180°C deep-fryer, taking care to not let the batter stick to the basket.
  • Once cooked, sprinkle with Mt Zero Pink Lake Salt with Sea Kelp.

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