I am honoured to participate in another nice collaboration with Janes, as part of the #cuisinezavecjanes challenge! This time, I was asked to create a good sauce to go with one of their products, so what is more natural than a good tartar sauce to go with their crispy fish fillets?
As far as tartar sauces go, I don’t know about you but personally, I find that the store-bought ones are never truly satisfactory. Either too sweet or too vinegary, they more or less mask the flavour of the fish, rather than complementing it, as they should. The solution is of course to prepare a homemade one! However, most recipes I found on the web were very fatty, using solely mayonnaise as their base.
This tartar sauce in my opinion has just the right amount of kick, sweet and salt but it’s base is half low-fat sour cream and half mayonnaise, so it’s not as sinful…and it passed the “kids-approved” test with flying colours in my house!
You can enjoy it as a dipping sauce for your fish and chips or in cute little fish sliders. Add a little cabbage for a splash of colour and a bit of crunch and you’ve got yourself a delicious, pub-style, meal!
- - 1 cup finely chopped baby dill pickles without garlic
- - 1/2 cup low-fat sour cream
- - 1/2 cup Mayonnaise (I used Hellman's)
- - 2 green onions, finely chopped
- - garlic clove, finely chopped
- - 1 tbsp pure honey
- - 1 tbsp lemon juice
- - 1 tbsp fresh dill, chopped (or dried)
- - Salt and pepper to taste
- - Janes Pub-Style fish fillets, baked accoriding to package.
- Mix all the ingredients together, except the fish fillets.
- Serve with fish fillets or in fish sliders, along with some chopped red cabbage and chips on the side.
- The sauce taste even better the day after it is made!