METHOD

For the tartare sauce, stir all the ingredients together in a mixing bowl and set aside in the fridge till required.

Dip the Aquna Murray Cod fillet into the flour and ensure it is lightly coated. Add the floured fillet into the egg mixture, followed by the breadcrumbs, pressing gently to coat it well. Place on a plate and repeat with the remaining 3 fillets.

Heat half the ghee in a large frying pan over a medium heat. When the pan reaches a light haze, carefully add 2 Aquna Murray Cod fillets into the pan. Cook on one side for approx 4 minutes, making sure the temperature of the pan doesn’t get too hot. Turn the fillets and cook the other side for a further 4 minutes until crisp and golden.

Place on a wire rack to rest while you cook the remaining two fillets. Wipe the pan, then repeat with the remaining ghee and two Aquna Murray Cod fillets.

For the shallot dressing combine the salt, sugar and shallot in a bowl. Leave for 10 minutes, then stir in the olive oil and vinegar. This is a split dressing so don’t whisk. Before serving stir with a spoon and ensure a proportionate amount of oil, vinegar and shallots season the herbs.

Combine the herbs, watercress, rocket and lettuce. Toss with enough of the dressing to lightly coat the leaves. Serve alongside the crumbed fish in a separate bowl.