Mirabelle Tartar Sauce
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.
real mayo, homemade if possible
finely diced and blanched
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.