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-SPICY TARTAR SAUCE-
3 Cloves garlic; chopped
2 Shallots; chopped
3 Egg yolks
1 tb Dijon-style mustard
2 tb Lemon juice
1/4 c White wine vinegar
1 1/2 c Olive oil
1 tb Capers
2 tb Chopped gherkins
2 ts Chopped fresh tarragon
1 tb Asian chile paste
Salt and black pepper to
-taste
PANFRIED FISH SANDWICHES
4 Halibut fillets; (or other
-mild white
; fish), 6 ounces
; each
Salt and black pepper to
-taste
1/2 c Flour
1 ts Chile powder
1/2 ts Dried thyme
1/2 ts Dried basil
1/2 ts Olive oil
4 Good-quality French rolls
4 lg Leaves lettuce
4 Thin slices red onion
For the tartar sauce, place garlic, shallots, egg yolks, mustard, lemon
juice, and vinegar in a food processor and process to mix well. With the
machine running, slowly add the oil. Process until all the oil is
incorporated. Place in a medium-size bowl and add capers, gherkins,
tarragon, and chile paste; mix well. Season with salt and pepper.
Refrigerate until ready to use.
For the sandwiches, season the fillets with salt and pepper. In a small
bowl, mix flour, chili powder, thyme, and basil. Dredge the fillets in the
flour to coat them.
In a large saute pan, heat olive oil until very hot. Add the fillets and
brown well on each side over high heat, 2 to 3 minutes per side. If the
fillets are thick, you may need to place them in a 350 degrees oven for 3
to 4 minutes to cook them through.
Toast rolls which fish is cooking. Place fillets on toasted rolls and top
with tartar sauce. Then top with lettuce and sliced onion. Serve hot.
Serves four.
Yields
1 servings
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