Plaice with homemade tartare sauce
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Tartare sauce is a classic accompaniment to seafood, and in this plaice recipe, Galton Blackiston spruces up a tried and tested dish of battered fish with a beautifully balanced homemade sauce packed with capers, cornichons and chopped herbs. For sustainability, select fish caught with otter trawls or seine nets, or plaice caught from the North or Irish Sea, whose populations are currently at a non-threatened level.
First published in 2015
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Ingredients
Metric
Imperial
- 3 plaice, each weighing 100g, filleted
- 50g of flour
- 125g of breadcrumbs
- 1 egg
- salt
- black pepper
- olive oil
- 1 knob of butter
- 150ml of milk
Tartare sauce
- 1 egg
- 1 lemon, juiced
- 1 tbsp of white wine vinegar
- 1 pinch of caster sugar
- 1 pinch of English mustard powder
- 275ml of sunflower oil
- 1 shallot, peeled and finely chopped
- 6 cornichons
- 1 tbsp of capers
- 2 tbsp of parsley, chopped
- 1 tbsp of fresh tarragon, chopped
- 1 tbsp of fresh chives, chopped
- sea salt
- black pepper
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
In a shallow bowl, beat the egg together with the milk to make an egg wash. Season the flour with salt and pepper and put on a plate. Put the breadcrumbs on a separate plate
- 50g of flour
- 125g of breadcrumbs
- 1 egg
- salt
- black pepper
- 150ml of milk
2
Trim the plaice fillets and cut in half lengthways. Dip the plaice strips into the flour first, shaking off any excess. Next dip the fillets into the egg wash before placing into the breadcrumbs. Press the breadcrumbs into the fillets. Repeat with the other fillets. This can be done ahead of time
- 3 plaice
3
Preheat the oven to 180°C/Gas mark 4. Heat a large frying pan over medium heat and add a splash of oil followed by a knob of butter. Add the plaice fillets and fry until lightly coloured on each side. Transfer the fillets to a baking tray and finish in the oven for 5 minutes until the plaice is just cooked
- olive oil
- 1 knob of butter
4
While the fish is cooking, make the tartare sauce; place the egg, lemon juice, vinegar, sugar and mustard powder into a food processor. Season with the sea salt and coarsely ground black pepper. Blend on high speed before slowly adding the oil in a steady stream until thickened and emulsified
- 1 egg
- 1 lemon
- 1 tbsp of white wine vinegar
- 1 pinch of caster sugar
- 1 pinch of English mustard powder
- 275ml of sunflower oil
- sea salt
- black pepper
5
Transfer the mayonnaise to a bowl and fold in the chopped shallot, cornichons and capers. Then add the chopped herbs: parsley, tarragon and chives, and check the seasoning. If not serving straight away, cover with cling film and refrigerate until needed
- 1 shallot
- 6 cornichons
- 1 tbsp of capers
- 2 tbsp of parsley
- 1 tbsp of fresh tarragon
- 1 tbsp of fresh chives
- sea salt
- black pepper
6
Remove the fish from the oven and serve with a dollop of tartare sauce
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