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| Tartare sauce |
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200g mayonnaise |
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12 small gherkins |
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1 tbsp capers |
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2 peeled shallots |
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2 tbsp fresh parsley chopped |
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| Other ingredients |
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4 on the vine baby tomatoes |
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3-4 Large Potatoes |
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Handful of trimmed fine beans |
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2 finely chopped shallots |
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1 Clove of finely chopped garlic |
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1 tbsp Olive Oil |
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A little chopped parsley |
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For the sauce
Finely chop the gherkins, capers and shallots together (you can use a food processor for this) mix all this into the mayonnaise with the parsley and chill. |
For the rest
Pre-heat an oven to 450°F/230°C/gas mark 8. Cut 3-4 large potatoes into wedges (leave the skin on), mix them with a little olive oil and season with salt and pepper. Spread out on a pre-heated baking tray and place in the hot oven. Bake for 20 - 25 minutes turning them a few times to get a good golden brown colour. |
| For the baby vine tomatoes, while keeping them on the vine drizzle a little olive oil over them and season, place them in a hot frying pan and fry for 3 minutes turning occasionally. |
| Cook the fish according to the instructions on the pack. Serve the hot fish on a warm plate with the potato wedges, beans and tomatoes still on the vine. For extra flavour add in a tablespoon of olive oil, fry a little garlic and some fine chopped shallots, add some chopped parsley and pour over the beans. |
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