Gremolata fish with tartare sauce

From “Fresh Start” by Tom Kerridge

Ingredients

• 4 skinless (preferably) plaice fillets, 180g (6 oz) each
• 100g (3.5 oz) sourdough bread
• 1 large free-range egg
• 1 unwaxed lemon
• 6 tbsp flatleaf parsley
• 4 tbsp reduced fat mayonnaise
• 4 tbsp Greek-style yoghurt (0% fat)
• 2 tbsp cornichons
• 2 tbsp baby capers
• Olive oil

Special Equipment

• Baking tray
• Small food processor
• Small pan

Preparation

• Step 1 – Boiled egg
• Hard-boil the egg

K’s tip: by putting the egg in a pan with cold water, heating the pan to boil and boiling for 5 minutes, you avoid the cold egg (coming from the fridge) splitting open if plunged in hot water

• Step 2 – Gremolata
• Wash lemon and then peel skin of a whole lemon
• Remove crust from sourdough bread slices
• Break bread in small pieces
• Place bread in food processor and pulse to small crumbs
• Add 2 tbsp of chopped parsley
• Add the lemon skins
• Pulse together with bread in food processor to fine crumbs
• Place into bowl and set aside

• Step 3 – Tartare Sauce
• Place mayonnaise and yoghurt into a bowl
• Peel the hard boiled egg, chop in small pieces and add
• Add drained and washed cornichons, finely chopped
• Add drained and washed cappers
• Add 2 tbsp flatleaf parsley, finely chopped
• Season with a little black pepper
• Stir with a spoon until well mixed

Cooking

• Turn the oven to the grill setting
• Put plates in bottom of oven to warm up
• Oil a baking tray (use olive oil)
• Place the plaice fillets on the tray (skin down if there is skin)
• Paint some olive oil on the fish
• Season with salt and pepper
• Cover fish with an even layer of Gremolata crumb
• Grill on top shelf of oven for 5-8 minutes or until Gremolata crumb is crispy and the fish is cooked
• Keep an eye on it to make sure the topping does not burn

Presentation

• Use heated plates
• Display the fish fillets with the tartare sauce to the side
• Serve with baked potato wedges and green beans