Plaice with tartare sauce recipe | olivemagazine

Name: Plaice with tartare sauce recipe | olivemagazine
Ingredients: 1 about 1.5kg whole plaice gutted (if you can’t get large plaice use two smaller); 25g butter plus extra for the tin; to serve lemon wedges; 2 egg yolks; 1 small clove garlic peeled and roughly chopped; 1 heaped tsp Dijon mustard; ½ tsp flaked sea salt; ½ tsp golden caster sugar; 2 tbsp tarragon vinegar; 200ml sunflower or oil; 1 small shallot peeled and finely chopped; 6 gherkins drained and chopped; a small bunch parsley finely chopped; a small bunch dill finely chopped; 5 tbsp baby capers; 2-3 tbsp single cream

www.olivemagazine.com

Plaice is a lovely light, delicate fish which just needs gentle cooking. Serve it with this punchy tartare sauce, packed full of gherkins, parsley, capers and shallots in a homemade mayo.

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Ingredients

1 about 1.5kg whole plaice gutted (if you can’t get large plaice use two smaller)
25g butter plus extra for the tin
to serve lemon wedges
2 egg yolks
1 small clove garlic peeled and roughly chopped
1 heaped tsp Dijon mustard
½ tsp flaked sea salt
½ tsp golden caster sugar
2 tbsp tarragon vinegar
200ml sunflower or oil
1 small shallot peeled and finely chopped
6 gherkins drained and chopped
a small bunch parsley finely chopped
a small bunch dill finely chopped
5 tbsp baby capers
2-3 tbsp single cream