THE FLT WITH PROPER TARTARE SAUCE

If you like a good BLT then you’re going to go wild for our FLT…

 

Essentially, a hot piece of herby, garlicky, buttery fish, sweet, ripe, sliced tomatoes, cool crisp lettuce leaves, a great big generous spoonful of seriously good tartar sauce, all between a couple of slices of nice soft bread.

 

Note – All sorts of fish work well here, if they have been filleted and you’ve checked them over for little bones. We very much love lemon sole fillets!

Preparation/cook time 20 minutes | Serves 2

INGREDIENTS

4 fillets of lemon sole, skinned (or your favourite fillets of fish)
A small, nutty little gem lettuce
2 ripe tomatoes, thickly sliced
4 slices of soft crusty bread
15g organic butter
A dash of olive oil
2 bay leaves (optional)
A big clove of garlic, bashed
Sea salt and freshly ground black pepper

For the tartare sauce

2 large Stonegate Estate Organic egg yolks
1 teaspoon English mustard
2 teaspoons cider vinegar
1 small garlic clove, peeled and grated
200ml sunflower oil
3 tablespoons extra-virgin olive oil
2-3 gherkins
2-3 teaspoons capers
2 spring onion, finely chopped
1 tablespoon chopped dill
1 tablespoon chopped parsley
2 hard-boiled Stonegate Estate Organic eggs, roughly chopped
Lemon juice, to taste
Sea salt and black pepper

METHOD

To make the tartare sauce, place the yolks in a food processor with the mustard, vinegar, and garlic. Season, then blitz for 30-40 seconds to combine. Mix the oils in a jug, then with the processor running, trickle the oil mixture into the egg mixture, a few drops at a time to start with, then in a steady stream until you’ve used up the oil and you have a thick mayonnaise (you can also do this by hand in a bowl with a whisk). If it’s too thick, stir in 1-2 tablespoons of warm water. Roughly chop the gherkins and capers and fold them into the mayo with the spring onions, herbs and chopped egg. Season and adjust the acidity with a dash of lemon, if required.

 

Season your chosen fish fillets with salt and pepper. Place a nice non-stick pan over a medium/high heat and add the butter, olive oil, bay and garlic. When it’s bubbling away, lower the fillets down into the pan and cook them for 2 minutes on each side.

 

To assemble your sandwiches, butter the bread generously, arrange the lettuce and tomatoes over the bread, seasoning them lightly as you go. Top with pieces of hot fish along with any buttery pan juices. Spoon over a good dollop of tartare sauce and pop the lid on the sandwiches. Cut in half, serve, and enjoy!

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