{"id":130406,"date":"2019-01-23T21:08:32","date_gmt":"2019-01-23T20:08:32","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=130406"},"modified":"2022-01-24T21:44:33","modified_gmt":"2022-01-24T20:44:33","slug":"tom-kerridge-gremolata-fish-with-tartare-sauce-recipe-on-tom-kerridges-fresh-start","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/130406\/tom-kerridge-gremolata-fish-with-tartare-sauce-recipe-on-tom-kerridges-fresh-start\/","title":{"rendered":"Tom Kerridge plaice gremolata with posh tartare sauce and potato wedges recipe on Tom Kerridge’s Fresh Start"},"content":{"rendered":"

Tom Kerridge served up a tasty plaice fillet gremolata with baked potato wedges and tartare sauce on Tom Kerridge’s Fresh Start.<\/p>\n

The ingredients for the baked potato wedges are: 800g Maris Piper potatoes, cut into wedges and 1 tbsp olive oil, plus a little extra for oiling.<\/p>\n

For the gremolata crumb: 100g sourdough bread, crusts removed, torn into pieces, 2 tbsp roughly chopped flatleaf parsley leaves and 1 unwaxed lemon, finely grated zest only.<\/p>\n

For the tartare sauce: 1 large free-range egg, hard-boiled, peeled and grated, 4 tbsp reduced-fat mayonnaise, 4 tbsp Greek-style yoghurt (0% fat), 2 tbsp cornichons, finely chopped, 1 tbsp baby capers, drained and 2 tbsp flatleaf parsley, finely chopped.<\/p>\n

For the fish: 4 skinless plaice fillets, about 180g each, 1 tbsp olive oil, salt and freshly ground black pepper.<\/p>\n

To serve: 300g green beans, steamed and lemon wedges.<\/p>\n

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