PANTRYFLEX

stove · seafood sauce

★ STARRED KITCHENPrep 10 minCook 15 min

Porthole Tartare

Independent adaptation of a publicly published Nathan Outlaw recipe. Not affiliated with, sponsored by, or endorsed by Nathan Outlaw.

A Cornish seafood master's tartare for fish and chips.

Ratio

Ratio by volume: Egg Yolk 18 ml, White Wine Vinegar 5 ml, Yellow Mustard 5 ml, Olive Oil 250 ml, Cream 50 ml, Fish Stock 100 ml
Egg Yolk 18 mlWhite Wine Vinegar 5 mlYellow Mustard 5 mlOlive Oil 250 mlCream 50 mlFish Stock 100 ml

Ingredients

  • Egg Yolk — 1
  • White Wine Vinegar — 1 tsp (5 ml)
  • Yellow Mustard — 1 tsp English (5 ml)
  • Olive Oil — 250ml
  • Cream — 50ml double
  • Fish Stock — 100ml hot
  • Potato — 100g Maris Piper, 1cm dice
  • Lettuce — 1 baby gem, sliced
  • Tarragon — 1 tsp chopped (1 g)
  • Chives — 1 tsp chopped (1 g)
  • Chervil — 1 tsp chopped (1 g)
  • Parsley — 1 tsp chopped (1 g)
  • Dill Pickle — 2 gherkins, finely diced
  • Peas — 100g fresh
  • Salt — to taste
  • Pepper — to taste

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Porthole Tartare wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 5 stars · 1 national award

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Provenance

Cornish seafood specialist; ran the two-Michelin-star Restaurant Nathan Outlaw and now leads Outlaw's New Road in Port Isaac.

Originally published as Tartare Sauce 'My Way'.

Adapted from a Nathan Outlaw recipe (Great British Chefs / Nathan Outlaw turbot recipe).

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FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Great British Chefs / Nathan Outlaw turbot recipe (published as “Tartare Sauce 'My Way'”). Full citation lives in Provenance.

Companion jar