Brill Tartare Sauce and Fresh Peas

Nathan Outlaw

Nathan Outlaw

18th January 2011

Brill Tartare Sauce and Fresh Peas

Brill Tartare Sauce and Fresh Peas
Created by Nathan Outlaw from Restaurant Nathan Outlaw

Ingredients

  • For Brill
  • 1 1.5kg Brill, filleted, skinned and portioned into 100g portions
  • Retaining trimmings for goujons
  • Salt for cooking
  • Oil for cooking
  • For tartare sauce base
  • 1 egg yolk
  • 1 tsp English mustard
  • 1 tsp white wine vinegar
  • 250ml olive oil
  • Salt to taste
  • 50ml Double cream
  • 100ml fish stock
  • For tartare sauce garnish
  • 2 diced gherkins
  • 1tsp chopped tarragon
  • 1tsp chopped chives
  • 1tsp chopped chervil
  • 1tsp chopped parsley
  • 1 baby gem lettuce, finely sliced
  • 100g fresh peas, blanched and outer skin removed
  • 100g Maris piper potatoes, diced and cooked
  • For goujon
  • 4 pieces of brill trimmed to 2 cm wide by 7 cm long
  • 1 egg, beaten
  • 50g flour, seasoned with salt
  • 150g Japanese bread crumbs
  • Oil for deep frying
  • For garnish
  • 50g capers, deep fried until crispy
  • 50ml Lemon oilFor Brill
  • 1 1.5kg Brill, filleted, skinned and portioned into 100g portions
  • Retaining trimmings for goujons
  • Salt for cooking
  • Oil for cooking
  • For tartare sauce base
  • 1 egg yolk
  • 1 tsp English mustard
  • 1 tsp white wine vinegar
  • 250ml olive oil
  • Salt to taste
  • 50ml Double cream
  • 100ml fish stock
  • For tartare sauce garnish
  • 2 diced gherkins
  • 1tsp chopped tarragon
  • 1tsp chopped chives
  • 1tsp chopped chervil
  • 1tsp chopped parsley
  • 1 baby gem lettuce, finely sliced
  • 100g fresh peas, blanched and outer skin removed
  • 100g Maris piper potatoes, diced and cooked
  • For goujon
  • 4 pieces of brill trimmed to 2 cm wide by 7 cm long
  • 1 egg, beaten
  • 50g flour, seasoned with salt
  • 150g Japanese bread crumbs
  • Oil for deep frying
  • For garnish
  • 50g capers, deep fried until crispy
  • 50ml Lemon oil

Method

For Brill
1 1.5kg Brill, filleted, skinned and portioned into 100g portions
Retaining trimmings for goujons
Salt for cooking
Oil for cooking
For tartare sauce base
1 egg yolk
1 tsp English mustard
1 tsp white wine vinegar
250ml olive oil
Salt to taste
50ml Double cream
100ml fish stock
For tartare sauce garnish
2 diced gherkins
1tsp chopped tarragon
1tsp chopped chives
1tsp chopped chervil
1tsp chopped parsley
1 baby gem lettuce, finely sliced
100g fresh peas, blanched and outer skin removed
100g Maris piper potatoes, diced and cooked
For goujon
4 pieces of brill trimmed to 2 cm wide by 7 cm long
1 egg, beaten
50g flour, seasoned with salt
150g Japanese bread crumbs
Oil for deep frying
For garnish
50g capers, deep fried until crispy
50ml Lemon oilFor Brill
1 1.5kg Brill, filleted, skinned and portioned into 100g portions
Retaining trimmings for goujons
Salt for cooking
Oil for cooking
For tartare sauce base
1 egg yolk
1 tsp English mustard
1 tsp white wine vinegar
250ml olive oil
Salt to taste
50ml Double cream
100ml fish stock
For tartare sauce garnish
2 diced gherkins
1tsp chopped tarragon
1tsp chopped chives
1tsp chopped chervil
1tsp chopped parsley
1 baby gem lettuce, finely sliced
100g fresh peas, blanched and outer skin removed
100g Maris piper potatoes, diced and cooked
For goujon
4 pieces of brill trimmed to 2 cm wide by 7 cm long
1 egg, beaten
50g flour, seasoned with salt
150g Japanese bread crumbs
Oil for deep frying
For garnish
50g capers, deep fried until crispy
50ml Lemon oil