Page 47 - foodservice magazine Feb 2019
P. 47

RECIPE
47
YOGHURT TARTARE SAUCE
MAKES ABOUT 2 CUPS
11⁄2 cups natural yoghurt
3 large golden shallots, diced
3 teaspoons small salted capers, rinsed and dried, finely chopped 1⁄3 cup coarsely chopped cornichons
2 tablespoons finely sliced flat-leaf parsley leaves
M E T H O D Place all the ingredients in a bowl and stir to combine well. Set aside until needed.
HERB SALAD
1 bunch flat-leaf parsley, leaves picked
1 bunch dill, leaves picked
1 bunch chervil, leaves picked
1 bunch French tarragon, leaves picked
1 cup picked watercress leaves
1 cup wild rocket leaves
2 large butter lettuces, broken into bite-sized pieces
SHALLOT DRESSING
1 teaspoon castor sugar
35 g thinly sliced golden shallot rings Pinch of salt
140 ml extra virgin olive oil
50 ml chardonnay vinegar
M E T H O D Combine the salt, sugar and shallot.
Set aside for 10 minutes, then stir in oil and vinegar. Set aside. Combine the parsley, dill, chervil, tarragon, watercress, rocket and lettuce. Toss with enough shallot dressing to lightly coat the leaves.
T O S E R V E Sprinkle the fish liberally with salt and pepper and place in the centre of large warmed serving plates. Serve with lemon cheeks, generous spoonfuls of yoghurt tartare sauce and herb salad on the side.
Josh Niland is head chef and owner of Sydney restaurant Saint Peter, and neighbouring seafood shop Fish Butchery.
PHOTOGRAPHY: NIKKI TO


































































































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