Name: Pan-fried matzo-dusted whiting with potato latkes and crème fraîche tartare sauce
Yield: 6
Ingredients: Whiting; 1½ tsp celery seeds, coarsely crushed with 1 tsp sea salt, using a mortar and pestle; 150 gm fine matzo meal (available from supermarkets and delicatessens) (1 cup); 12 whiting fillets (about 70 gm each), skinned and pin-boned; For shallow-frying: sunflower oil; Crème fraîche tartare sauce; 2 egg yolks; 1 tsp Dijon mustard; 200 ml sunflower oil; 2½ tbsp olive oil; 1 tbsp lemon juice; 1 tbsp finely chopped dill pickle (about 1); 1 tbsp salted capers, rinsed and finely chopped; 1 tbsp finely chopped celery; 1 tbsp each finely chopped dill and flat-leaf parsley; 1 small clove garlic, finely chopped; 1 tbsp crème fraîche, or to taste; Potato latkes; 1 kg Sebago potatoes, coarsely grated, soaked in cold water for 10 minutes, then drained and squeezed of excess moisture; 1 small brown onion, coarsely grated; ¼ cup flat-leaf parsley, coarsely chopped; 2 tbsp finely chopped chives; 1½ tbsp plain flour; 1 egg, lightly beaten

Pan-fried matzo-dusted whiting with potato latkes and crème fraîche tartare sauce

Australian Gourmet Traveller fast recipe for pan-fried matzo-dusted whiting with potato latkes and crème fraîche tartare sauce

Serves 6

Ingredients

Whiting

1½ tsp celery seeds, coarsely crushed with 1 tsp sea salt, using a mortar and pestle

150 gm fine matzo meal (available from supermarkets and delicatessens) (1 cup)

12 whiting fillets (about 70 gm each), skinned and pin-boned

For shallow-frying: sunflower oil

Crème fraîche tartare sauce

2 egg yolks

1 tsp Dijon mustard

200 ml sunflower oil

2½ tbsp olive oil

1 tbsp lemon juice

1 tbsp finely chopped dill pickle (about 1)

1 tbsp salted capers, rinsed and finely chopped

1 tbsp finely chopped celery

1 tbsp each finely chopped dill and flat-leaf parsley

1 small clove garlic, finely chopped

1 tbsp crème fraîche, or to taste

Potato latkes

1 kg Sebago potatoes, coarsely grated, soaked in cold water for 10 minutes, then drained and squeezed of excess moisture

1 small brown onion, coarsely grated

¼ cup flat-leaf parsley, coarsely chopped

2 tbsp finely chopped chives

1½ tbsp plain flour

1 egg, lightly beaten

Method

Main

1.For crème fraîche tartare sauce, place egg yolks and mustard in a bowl, then stir to combine. Slowly add combined oils, drop by drop at first, whisking to emulsify, then in a thin stream until thick and well combined. Add lemon juice and whisk until incorporated, then add remaining ingredients, season to taste with sea salt and freshly ground black pepper, then stir to combine. Cover closely with plastic wrap and refrigerate until required, or for up to 1 week. Makes about 1¼ cups.

2.For potato latkes, place all ingredients in a large bowl and stir until well combined. Heat oil for shallow-frying in a large non-stick frying pan, then, using wet hands, form 2 tbsp potato mixture into flat fritters and cook, in batches, over medium-high heat for 2 minutes on each side or until crisp and cooked through. Drain on absorbent paper, then keep warm in a 120C oven. Makes about 24.

3.Place crushed celery seeds and matzo meal in a shallow bowl, season to taste with freshly ground black pepper, then dust whiting fillets in matzo mixture, shaking to remove excess. Heat oil for shallow-frying in a clean non-stick frying pan, then cook whiting fillets, in batches, for 3 minutes on each side or until cooked through and golden. Drain on absorbent paper. Serve pan-fried whiting fillets immediately and potato latkes, with crème fraîche tartare sauce passed separately.

Kathleen Gandy

Styling by Sophia Young