Josh Niland's Crumbed Aquna Murray Cod, Yoghurt Tartare Sauce & Herb S
his crisp and golden crumbled Aquna recipe is great for a light lunch or simple dinner, full of fresh herbs and flavour.
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Ingredients
- 4 x 200g Sustainable Aquna Murray Cod fillets
- 4 eggs lightly whisked
- Sea Salt Flakes
- 150g plain (all-purpose) flour
- 200g white panko breadcrumbs
- 250ml Ghee
- 375g Natural Yoghurt
- 1 large red onion, finely diced
- 3 tsp small salted capers, rinsed, dried and finely chopped
- 60g coarsely chopped dill pickles
- 2 tbsp finely sliced flat-leaf parsley leaves
- 1 bunch flat-leaf parsley, leaves picked
- 1 bunch dill, leaves picked
- 1 bunch fresh tarragon, leaves picked
- 30g watercress leaves
- 35g wild rocket leaves
- 2 large butter lettuce, broken into bite-sized pieces
- 140ml extra-virgin olive oil
- 50ml Chardonnay vinegar or white-wine vinegar with a pinch of sugar
- Pinch of salt
- 1 tsp caster sugar
- 6 french shallots, thinly sliced into rings
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