Comment on Homemade tartare sauce and my ultimate fish burger by letsblametherain
needle and design
needle and design
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Ingredients

  • 3/4 tbsp Dijon mustard
  • 2 tsp caster sugar
  • 1/2 tsp salt
  • 3 garlic cloves (to my taste I think they should be small cloves…but adjust to suit yours)
  • 2 tbsp cider vinegar
  • 500 ml sunflower oil
  • 15 g fresh coriander, leaves and stalks
  • 3. As the mayonnaise starts to thicken you can increase the stream of oil until it is fully incorporated
  • 300 g homemade mayonnaise
  • 40 g gherkins – finely chopped
  • 4 tbsp (40g) capers – finely chopped
  • 1 tbsp each of flat-leaf parsley and dill – finely chopped
  • 300 g each of white and red cabbage
  • 1/4 a head each)
  • 150 g fennel
  • 100 g radish
  • 1 large carrot
  • 2 tbsp sesame seeds – lightly toasted
  • 3 tbsp pumpkin seeds – lightly toasted
  • 3 tbsp sunflower seeds – lightly toasted
  • 150 g homemade mayonnaise
  • 1 tbsp grain mustard
  • 3. Cut the fronds off the fennel bulb and trim the base
  • 2 large burger buns
  • 2 fillets of fresh fish (I like to use Tarakihi or Gurnard) – crumbed and panfried in 1 tbsp each of olive oil and butter
  • 1 fennel bulb (approx 75g once sliced)
  • 1 carrot (approx 75g once grated)
  • 1 small red onion – thinly sliced into rounds
  • 5 large spoonfuls homemade tartare sauce

Instructions

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