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Fish and chips with tartare sauce

Great British Chefs
  • minutes
  • Serves 4

INGREDIENTS

4

Hake, fillets

1 tsp

Chervil, fresh

1 tsp

Chives, fresh

2

Gherkins

6

Maris piper potatoes, large

1 tsp

Parsley, fresh

100 g

Peas

1 tsp

Tarragon, fresh

3

Egg yolks

2 tsp

Capers

1 tsp

English mustard

1

Pepper

230 g

Plain flour

2

Salt

1 tsp

Salt

1 tsp

Sugar

15 g

Yeast, dried

250 milliliters

Rapeseed oil

1

Vegetable oil

1 tsp

White wine vinegar

350 milliliters

Ale