Crumbed Garfish, Yoghurt Tartare, Herb Salad

Name: Crumbed Garfish, Yoghurt Tartare, Herb Salad
Ingredients: 6 x 250g garfish, scaled and gilled (substitutes – herring, sand whiting or King George whiting); 1 cup plain flour; 4 eggs, lightly whisked; 2 cups white panko breadcrumbs; 400ml clarified butter; Salt flakes, to taste; Freshly ground white/black pepper, to taste; 6 lemon cheeks; 1½ cups natural yoghurt; 3 large golden shallots, diced; 3tsp small salted capers, rinsed and dried, finely chopped; ⅓ cup cornichons, coarsely chopped; 2tbs flat-leaf parsley leaves, finely sliced; 1 bunch flat-leaf parsley; 1 bunch dill; 1 bunch chervil; 1 bunch French tarragon; 1 cup watercress leaves; 1 cup wild rocket leaves; 2 large butter lettuces, broken into bite-sized pieces; 1tsp castor sugar; Sea salt, pinch; 35g golden shallot, thinly sliced into rings; 140ml extra virgin olive oil; 50ml Chardonnay vinegar

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Fish Assuming you’re right-handed (otherwise reverse these directions), place a fish on a chopping board with its head to your left and tail to your right. Usin

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Ingredients

6 x 250g garfish, scaled and gilled (substitutes – herring, sand whiting or King George whiting)
1 cup plain flour
4 eggs, lightly whisked
2 cups white panko breadcrumbs
400ml clarified butter
Salt flakes, to taste
Freshly ground white/black pepper, to taste
6 lemon cheeks
1½ cups natural yoghurt
3 large golden shallots, diced
3tsp small salted capers, rinsed and dried, finely chopped
⅓ cup cornichons, coarsely chopped
2tbs flat-leaf parsley leaves, finely sliced
1 bunch flat-leaf parsley
1 bunch dill
1 bunch chervil
1 bunch French tarragon
1 cup watercress leaves
1 cup wild rocket leaves
2 large butter lettuces, broken into bite-sized pieces
1tsp castor sugar
Sea salt, pinch
35g golden shallot, thinly sliced into rings
140ml extra virgin olive oil
50ml Chardonnay vinegar