Monk Fish Bites with Tartar Sauce
Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Ingredients
- • 600 g monk fish ((or other firm white fish))
- • 60 g wholemeal bread
- • 1 tbsp cornflour
- • 1 egg
- • 2 tbsp lightest mayonaise
- • 1 pickled gerkin (finely diced)
- • 1 shallot (finely diced)
- • 1 tbsp capers (finely chopped)
- • 4 tbsp pickling liquor (from the gherkin jar)
- • 1 tsp fresh dill (finely chopped)
Preparation Steps
Cut the monk fish into 20 bite sized pieces. Blitz the bread into coarse bread crumbs. Place the cornflour into one bowl and the bread crumbs into another bowl. Beat the egg in another dish.
Dip each piece of fish into the cornflour then egg, then bread crumbs and place onto the grill tray in the Halo (or onto a baking tray if using an oven). Cook for 15 minutes until the fish is cooked and crispy (15 minutes in the oven also, set to 180 degrees).
Place all of the ingredients into a bowl and mix well. If you want your tartar sauce more sharp, add some more of the vinegar from the gerkin jar - you can use white wine vinegar but the pickling liquor has much more flavour!