Breaded Whiting with quinoa salad and homemade tartare sauce
4 Donegal Catch Breaded Whiting Fillets
For the quinoa salad
1 packet pre-cooked quinoa
½ red onion
3 tablespoon olive oil
Zest and juice of ½ a lemon
For the tartare sauce
250 ml light olive oil
1 garlic clove, roughly chopped
½ teaspoon Dijon mustard
Zest and juice ½ a lemon
½ small shallot, finely chopped
2 tablespoons capers, chopped
1 gherkin, finely chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
Salt and pepper
- For the tartare sauce, place the egg, olive oil, garlic clove, Dijon, lemon juice and zest into the accompanying jug of a stick blender, seasoning with a small pinch of salt and pepper. You can use a small bowl here but the main thing is that it fits snugly around the head of the stick blender - this is what will make the emulsification work. Place the stick blender against the bottom of the jug and switch the blender on, but don’t move it around. Once you can see the mayonnaise starting to form around the head, you can move the head of the blender and keep whizzing to encourage the mayonnaise to emulsify. Once the mayonnaise is thick, stir through the shallot, capers, gherkin, parsley, dill and chives and season well with salt and pepper, adding more lemon juice if needed. Set aside until ready to use.
- Cook the Donegal Catch Breaded Whiting according to the packet instructions.
- For the salad, mix the quinoa, red onion, olive oil and lemon juice and zest together in a bowl.
- Once the fish is cooked, serve the salad topped with the fish and tartare sauce with some lemon slices on the side.