Sesame haddock goujons & tartare sauce

Once you’ve mastered the art of making mayonnaise, you can move on to other variations, such as aioli or remoulade, or the tartare sauce made here. The trick is patience – blending the oil slowly into the egg yolks ensures the sauce won’t split.

SERVES 4

PREPARATION TIME 35 minutes, plus chilling

COOKING TIME about 10 minutes

FOR THE TARTARE SAUCE 1 medium egg yolk

Pinch English mustard powder ½tsp white wine vinegar 100ml sunflower oil

50ml extra virgin rapeseed oil ½ lemon, juiced, plus extra wedges to serve

1tbsp capers, rinsed

1tbsp gherkins, diced

1 shallot, finely chopped 1tbsp freshly chopped tarragon FOR THE GOUJONS

3tbsp seasoned plain flour 1 egg, beaten

85g dried breadcrumbs 2tbsp sesame seeds 450g skinless haddock fillets, cut into finger-width lengths

Sunflower oil, to fry

1 First, make the mayonnaise for the tartare sauce. Put the egg yolk into a medium bowl with the mustard powder, vinegar and a pinch of salt. Using an electric whisk, blend together briefly, then start adding the oils a drizzle at a time at first, blending well between each addition.

2 As the mayonnaise thickens, you can start adding the oil a little faster until it is all incorporated. Whisk in a few drops of lemon juice, then check the seasoning, adding more lemon juice and salt if necessary.

3 Stir in the capers, gherkins, shallot and tarragon. Chill while you make the goujons.

4 Put flour on a plate and egg into a bowl, then combine breadcrumbs and sesame seeds in another bowl. Dip the fish a piece at a time into the flour, shaking off the excess, followed by the egg, and coat with the sesame mixture. Set aside on a plate or board until all the fish is coated. Put in the fridge for 10min.

5 While the fish is chilling, put a sauté pan over medium heat and fill with oil to 2cm deep. Once the oil is hot, fry the fish in batches for 1-2min each side, until golden brown. Drain on crumpled kitchen paper and serve with the tartare sauce and lemon wedges.