Coriander and Lime Tartare Sauce
This will keep in a clean screw-top jar in the fridge for up to a week. It is lovely with Californian Grilled Fish.
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This recipe is taken from Delia Smith's Summer Collection and The Delia Collection: Fish.
Begin by breaking the egg into a processor or blender, add the salt, garlic and mustard powder, then switch the motor on and, through the feeder tube, add the oil in a thin, steady trickle, pouring it as slowly as you can (it takes about 2 minutes).
When the oil is in and the sauce has thickened, add some pepper and all the other ingredients.
Now pulse until the ingredients are chopped – as coarsely or as finely as you want.
Lastly, taste to check the seasoning, then transfer to a serving bowl.
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Spread home-made tartare sauce, breadcrumbs and cheese over any white fish fillets for a lunch or supper dish in minutes. Who says fast food is a bad idea?
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