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OB Tartare Sauce
🇿🇦 South AfricaPrep Recipes

🥣 OB Tartare Sauce

Tartare sauce recipe.

Fish

Ingredients

  • •10L C&B low oil dressing
  • •1.5kg Carrots
  • •1.625kg Dill cucumber (700g when drained)
  • •200g White onion
  • •65g OB fish spice

Equipment

  • Vegetable knife
  • Large Spoon
  • Chopping boards
  • •Vegetable mincer

Method

  1. 1Peel the carrots and onions and chop or mince them finely. Drain the dill cucumbers and chop or mince them finely.
  2. 2Mix all the vegetables together.
  3. 3Drain off all the excess liquid.
  4. 4In a large sealable container, add the fish spice and the minced ingredients to the low oil dressing and mix well.
  5. 5Place 20g Tartare sauce into a small sauce bowl for serving. Cover the rest and store in the cold room.

Notes

  • •Tartare sauce must be used within 3 days and kept cool.

Food Safety & Handling

What the SOP says about the ingredients in this recipe.

EQUIPMENT NEEDED TO PRODUCE SALAD DRESSINGdressing
SOP 9 · Food Book
Measuring Jug Large Spoon Whisk Squeeze Bottle 1.Pour the Vegetable oil into a sealable container. 2.Add the olive oil. 3.Add OB lemon juice and add the balsamic vinegar. 4.Add the White vinegar. 5.Add salt 6.Mix all the ingredients together well, ensuring that the salt is properly dissolved. 7.Seal and date. 8.Decant into a squeezy bottle for daily use. 400ml Salad oil 250ml Olive oil 150ml OB lemon juice 80ml Balsamic vinegar 120ml OB White vinegar 30g Fine table salt 2400ml Salad oil 1500ml Olive oil 900ml OB lemon juice 480ml Balsamic vinegar 720ml OB White vinegar 180g Fine table salt 1 Litre: 6 Litres: OcEan BaskEt Salad DrEsSing
DRESSING DO NOTSdressing
SOP 9 · Food Book
Don’t pour the dry ingredients before the wet ingredients Don’t use palm oil Don’t substitute any of the ingredients for something else 0.5g 1%
FLAT TOP COOKING METHODfish
SOP 9 · Food Book
Fish: dust the fish on both sides in dry mix or dust with cajun spice in a separate pan, drizzle vegetable oil onto the grill, grill the fish on both sides. The reason we use a dry mix is to flavor the fish and prevent it from sticking to the grill. Dust off excess dry mix before placing on the grill. Calamari: dust the calamari with fish spice or cajun spice in a separate pan, drizzle vegetable oil onto the grill, grill the calamari turning it over to cook the calamari on all sides. These methods apply to calamari heads and steak too. Prawns: For cajun; sprinkle the flesh side of the prawn with cajun spice. Splash oil on the grill and place prawns flesh side down and cook, turn the prawn once and cook on the shell until shells are pink. For grilling; remove pre-spiced prawns from the container and place it flesh side on the grill. No need to add more oil. Cook until the flesh turns white, turn the prawn over onto the shell and cook further until the shell is pink. Salmon: drizzle a small amount of vegetable oil onto the flat top, place the fish onto the oil & grill on both sides turning over once, 2 minutes on a side. Whole fish: make 3 incisions on the side of the fish, dust the fish in dry mix lightly on both sides, shake off the excess dry mix, drizzle vegetable oil onto the grill and place the fish onto the oiled section, grill on both sides for 6 minutes = 12 minutes in total.
SEAFOOD PRODUCTSfish
SOP 6 · Bar and Deli
Prawns Prince Marinated 2 Days Prawns King 2 Days Mussels Cooked 1 Day White Bait Defrosted 1 Day Calamari Tubes/Heads Portions 3 Days Pre-made panko prawns 2 days Whole fish defrosted 3 Days Oysters Fresh in oyster tank 7-10 Days Hake 3 Days Platter Fish 3 Days White Fish Fillets 3 Days Salmon Fillets 3-4 Days Salmon Fillets Fresh 3-4 Days