Tartare Sauce (Mayonnaise Free)
A staple of the fish and chip shop menu, a suave sophisticated version of it’s former self, for firm white-fish, plaice and turbot.
- Dish Type: Sauce
- Serves: 2
- Preparation time: 5 mins
- Cooking time: 10 mins
- Difficulty: Easy
- Cuisine type: British
Ingredients
- 400ml Fish Stock
- 100ml Double cream
- 50g Shallot
- 20g Gherkin
- 10g Capers (rinsed)
- 10g Parsley
- 1 x Lemon Zest and Juice
Allergens
- Fish
- Celery
- Milk
Method
- Boil the stock on a high heat until it has reduced to a 1/4 of it’s original.
- Reduce the heat, add the double cream and then bring back to the boil.
- Reduce to a simmer, add finely chopped shallot, gherkin, capers, parsley, lemon zest and juice.
- Season as necessary.
Nutrition per serving
- Per 100g 82cal / 340kj
- Fat 7.7g
- Saturates 4.8g
- Carbs 0.8g
- Sugars 0.9g
- Protein 2.1g
- Salt 0.29g