Purchase Sealord products at participating retailers.
Ingredients
Hoki fillets
Hand cut chips
Tartare sauce
Method
1.Pre-cook potatoes in a pot of salted water until al dente, or just firm to the bite; refresh in cold water and leave to cool.
2.Preheat fan-forced oven to 190ËšC (or 200ËšC in a conventional oven). Place the Sealord hoki fillets on a baking tray and cook for approximately 14 minutes on each side, or until fully cooked.
3.To make tartare sauce, place egg yolks, Dijon mustard and garlic in a food processor, blend until emulsified, then slowly add in oil drop by drop until it’s a thick and creamy consistency.
4.Season and add the remaining tartare sauce ingredients. Taste and add more lemon or seasoning if required.
5.Place cooled potatoes in a frypan with enough oil to cover half way up the potatoes. Cook until brown and crunchy. To make lemon salt place zest and salt in a mortar and pestle and grind until mixed. Season chips with the lemon salt.
6.To serve, place fish and chips in a cone of newspaper or on a plate, dollop with a generous tablespoon of tartare and sprinkle with lemon salt and pepper.
Note
- To add some extra flair to the tartare sauce add one tablespoon of chopped capers and garnish with a quarter cup of chopped fennel frond.
