Chef Kane Pollard has reimagined one of the first things he was taught to make as a chef - tartare sauce - into a beautiful dish featuring baked fish.

Recipe Kane Pollard | Styling Natalie Homan | Photography Brendan Homan

Baked fish with tartare accompaniments
serves 6

for tartare accompaniments
2 egg yolks
juice of 1 lemon
1 tablespoon Dijon mustard
1 clove of garlic, minced
125ml canola oil
125ml olive oil
½ purple onion, finely diced
100g gherkins, finely diced
50g capers, chopped
5 stems of parsley, chopped
5 stems of dill, chopped
10 stems of chives, chopped
flake salt
cracked pepper

In a food processor, blitz the egg yolks, lemon juice, garlic and Dijon mustard until incorporated. Slowly add the olive and canola oils until emulsified, then put the aioli into a piping bag. Place all other ingredients in a small mixing bowl, mix together, then set aside.

for baked fish
6 pieces of fish
100g butter, melted
flake salt
cracked pepper

Preheat the oven to 160C. Place pieces of fish on a lined baking tray. Brush liberally with melted butter to coat fish, season and bake until just cooked through.

To serve, place cooked fish in centre of a plate. Pipe a trail of aioli dots, then fill the gaps with tartare accompaniments as pictured. Garnish with herbs or leaves of choice.

We’ve used karkalla, a coastal native succulent.

 

This recipe first appeared in the August 2023 issue of SALIFE magazine.