Mirabelle Tartar Sauce
116
Marco Pierre White's tartare sauce from the Mirabelle restaurant. This was served with grilled dover sole but work well with any white fish dish.
Ingredients
| ½ | ounce |
mayonnaise
real mayo, homemade if possible |
|
| ¾ | ounce |
shallots
finely diced and blanched |
|
| ¼ | ounce |
capers
chopped |
|
| ¼ | ounce |
pickles, gherkins
finely diced |
* |
| ¼ | ounce |
italian parsley
minced |
|
| 1 | tablespoon |
lemon juice
to taste |
Directions
Peel and finely dice the shallots. Place in a sieve, blanch in boiling water for 20 seconds and drain well, squeezing out any excess liquid.
In a small bowl. Add the mayonnaise, blanched shallots, capers, pickles (gherkins), parsley and lemon juice. Mix gently until well combined.
Allow flavors to blend at room temperature while you prepare your fish.
