Pan-fried Matzo-dusted Whiting with Potato Latkes and Creme Fraiche Tartare Sauce

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Australian Gourmet Traveller fast recipe for pan-fried matzo-dusted whiting with potato latkes and crème fraîche tartare sauce

What you will need

  Whiting 1½ tsp celery seeds, coarsely crushed with 1 tsp sea salt, using a mortar and pestle

150 gm (1 cup) fine matzo meal (available from supermarkets and delicatessens)

12 whiting fillets (about 70 gm each), skinned and pin-boned

For shallow-frying: sunflower oil

  Crème fraîche tartare sauce 2 egg yolks

1 tsp Dijon mustard

200 ml sunflower oil

2½ tbsp olive oil

1 tbsp lemon juice

1 tbsp (about 1) finely chopped dill pickle

1 tbsp salted capers, rinsed and finely chopped

1 tbsp finely chopped celery

1 tbsp each finely chopped dill and flat-leaf parsley

1 small clove garlic, finely chopped

1 tbsp crème fraîche, or to taste

  Potato latkes 1 kg Sebago potatoes, coarsely grated, soaked in cold water for 10 minutes, then drained and squeezed of excess moisture

1 small brown onion, coarsely grated

¼ cup flat-leaf parsley, coarsely chopped

2 tbsp finely chopped chives

1½ tbsp plain flour

1 egg, lightly beaten

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