Fish with tartar sauce has long been a classic. The original sauce recipe is prepared on yolks and resembles the preparation of mayonnaise. A lightweight version of the sauce is no less tasty. Give it a try.
Pick your recipe
You will need
- - 500 g of fish fillet (king bass, sea tongue, tuna, sturgeon)
- - 1 lime
- - 1 tsp dried oregano
- - 1 tsp olive oil
- - 1 tsp soy sauce
- - salt and pepper to taste
- For the sauce:
- - 200 g unsweetened yogurt
- - 1 clove of garlic
- - 2 tbsp. l pickled capers
- - 6 large olives
- - a few feathers of green onions
- - 3 tbsp. l cucumber pickle
- - salt and pepper to taste
Instruction manual
1
Rinse the fish fillet with water and pat dry with a paper towel. Mix the olive oil in a bowl with whole lime juice, soy sauce, dried oregano, salt and pepper. In this sauce, marinate the fish and let it soak for 40 minutes.
2
During this time, prepare the fish sauce. Peel the garlic and finely chop or chop with a mortar and pestle. Cut the olives in half and remove the seeds, cut into small cubes. Rinse the capers under running water and dry slightly, cut into halves. Rinse green onions under running water, dry and chop finely. In a bowl, mix yogurt, garlic, olives, capers, chives, cucumber pickle, salt and pepper.
3
Cover the baking sheet with foil, giving it the shape of a box. Put the fish in it and bake in a preheated to 200 C oven for 20 minutes. After cooking, give the fish a little "rest" and soak in the excreted juice. Serve with tartar sauce and garnish with a slice of lemon or lime.