Tartar Sauce

Friday here is fish day and today was no exception.

I love fish and seafood in virtually any way that it arrives but I am particularly fond of traditional British Fried Fish and Chips.

However, those of you who know me, or who have seen my photo on the blogs, will know that fried fish and chips is not something I should be sampling every week.  My compromise comes in three forms: one - the fish I choose these days is coated in breadcrumbs and grilled, rather than coated in delicious succulent beer batter and deep fried to perfection... two - the chips I go for these days are lightly fried in oil, then frozen... then oven baked to serve.  Although they are still fried, they contain about 50% less fat than the traditional chip of potato, cut into slices, deep fried in animal fat, then, after the fat has been reheated, deep fried a second time until they are golden brown and crunchy.... three - well, the third compromise is to replace the tartar sauce with a slice or two of lemon.... but hey, lets stick to two compromises shall we?

I always make my own tartar sauce as part of preparing the meal and have developed an incredibly easy recipe which is fabulously tasty

Here it is:

Tartar Sauce

Ingredients:

3 or 4 small pickled gherkins
2 tablespoons of mayonnaise
1/2 teaspoon of Dijon mustard
1/2 teaspoon fresh dill
1/2 teaspoon of the pickling vinegar
a few capers (if liked)

Method

Finely chop the gherkins and put them in a ramekin.

Add the mayonnaise, mustard, fresh dill, vinegar and capers and blend together.  Chill for an hour or so.

This recipe makes a small serving suitable for a dinner for 4 (or me!!!)  It's incredible easiness, belies it's great taste.