This sauce is based on a remoulade, but without the anchovy. I have simply specified the use of mayonnaise. I make my own, for the recipe see the Garlic Mayo recipe (omit the garlic) or the Grilled Vegetables with Garlic Mayo recipe (different garlic mayo but also omit the garlic here). The sauce is thinned with some water to make it less of a mayo and more of a sauce.
- 2 tbs mayonnaise
- 1 small pickle (10gr)
- 1 tsp capers (5gr)
- 1 tsp fresh parsley
- 1/2 tsp dried terragon
- 1/4th tsp Dijon mustard
- 190gr plaice
- 1 tsp oil
Serves 1 as part of the Budget Challenge
Chop the pickle, capers and parsley finely. Combine the mayonnaise, pickle, capers, parsley, terragon and mustard. Add 1-2 tablespoons of water to get a sauce consistency.
Heat the oil in a frying pan. Bake the plaice for 1-1.5 minutes on each side until just done.