Crumbed Garfish, Yoghurt Tartare & Herb Salad

• 4x 200 g (7 oz) garfish, scaled, gutted, gilled and reverse butterflied (see page 55)
• 150 g (5% oz/1 cup) plain (all-purpose) flour
• 4 eggs, lightly whisked
• 120 g (4% oz/2 cups) white panko breadcrumbs
• 400 g (14 oz) ghee sea salt flakes and freshly cracked white/black pepper
• lemon wedges
• 375 g (13 oz/15 cups) natural yoghurt
• 3 large French shallots, diced
• 1 tablespoon small salted capers, rinsed, dried and finely chopped
• 60 g (2 oz/ cup) coarsely chopped cornichons
• 2 tablespoons finely sliced flat-leaf (Italian) parsley leaves
• pinch of salt
• 1 teaspoon caster (superfine) sugar
• 6 French shallots, finely sliced into rings
• 140 ml (4 1/2 fl oz) extra-virgin olive oil
• 50 ml (1 1/2 fl oz) chardonnay vinegar or white-wine vinegar with a pinch of sugar
• 1 bunch each of flat-leaf (Italian) parsley, dill, chervil and French tarragon, leaves picked
• 30 g (1 oz/1 cup) watercress leaves
• 35g (1oz/1 cup) wild rocket (arugula) leaves
• 2 large butter lettuce, broken into bite-sized pieces

Instructions

1. 1

   For the sauce, stir all the ingredients together in a bowl.

2. 2

   Set aside.

3. 3

   Preheat the oven to 100°C (210°F).

4. 4

   Holding the fish by the tail, dip one fish into the flour, then in the egg, then in the breadcrumbs, pressing gently to coat it well.

5. 5

   Place on a baking tray and repeat with the remaining fish.

6. 6

   Heat one-third of the ghee in a large frying pan over a high heat.

7. 7

   When hot, fry two fish for 2 minutes, or until crisp and golden, then turn and cook the other side for a further minute.

8. 8

   Place on a baking tray and keep warm in the oven.

9. 9

   Wipe the pan, then repeat with the remaining ghee and fish.

10. 10

    For the herb salad, combine the salt, sugar and shallot in a bowl.

11. 11

    Leave for 10 minutes, then stir in the olive oil and vinegar.

12. 12

    Combine the herbs, watercress, rocket and lettuce in a separate bowl, then toss with enough of the dressing to lightly coat the leaves (any leftover dressing will keep refrigerated in an airtight container for up to a week).

13. 13

    Season the fish liberally and serve with lemon wedges, generous spoonfuls of the sauce and the herb salad on the side.