If you’re a regular reader, you’ll know that we’re pretty keen foodies. There’s nothing Russell likes more than cooking up a storm in the kitchen, and we both love to dine out… But in the middle of winter we go into hibernation mode and don’t often venture far from home in the evenings. Which means that if Russell decides he doesn’t feel like cooking we sometimes resort to a take away.
Thankfully, there’s one take away option that’s perfect to pair with Fairbourne Marlborough Sauvignon Blanc… All hail the humble dish of “fish & chips”! The crispness of the wine helps to cut through the delicious fatiness of the fish and chips. Although we often order our fish crumbed, rather than battered; finding that this coating allows the fish to steam more inside and retain its delicate flavour a little better.
There’s one thing we do love to serve on these occasions though; fresh bread and butter and some homemade tartare sauce… This recipe is quick to make with mainly store cupboard ingredients.
Homemade Tartare Sauce
200ml/7fl oz mayonnaise
3 tbsp capers, drained and chopped
3 tbsp gherkins, drained and chopped
1 small shallot, finely chopped (substitute the white part of spring onions if you don’t have a shallot)
squeeze of lemon juice
3 tbsp chopped fresh parsley
flaked sea salt and freshly ground black pepper
Mix together all of the ingredients in a small bowl and serve straight away or store in the fridge until needed.