Panfried Fish Sandwiches with Spicy Tartar Sauce

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1 tb Dijon-style mustard
3 Egg yolks
Salt and black pepper; to taste
4 red onion; Thin slices
1 tb Asian chile paste
1/2 ts olive oil
2 Shallots; chopped
3 Garlic; chopped
2 tb Lemon juice
1 tb Capers
2 ts fresh tarragon; Chopped
4 Halibut fillets; (or other fish) 6 ounces each
1/4 c White wine vinegar
1 1/2 c olive oil
4 lg Leaves lettuce
2 tb gherkins; Chopped
Salt and black pepper; to taste
1/2 ts Dried basil
1/2 c Flour
1 ts Chile powder
1/2 ts Dried thyme
4 Good-quality French rolls

Original recipe makes 1



For the tartar sauce, place garlic, shallots, egg yolks, mustard, lemon juice, and vinegar in a food processor and process to mix well. With the machine running, slowly add the oil. Process until all the oil is incorporated. Place in a medium-size bowl and add capers, gherkins, tarragon, and chile paste; mix well. Season with salt and pepper. Refrigerate until ready to use. For the sandwiches, season the fillets with salt and pepper. In a small bowl, mix flour, chili powder, thyme, and basil. Dredge the fillets in the flour to coat them. In a large saute pan, heat olive oil until very hot. Add the fillets and brown well on each side over high heat, 2 to 3 minutes per side. If the fillets are thick, you may need to place them in a 350 degrees oven for 3 to 4 minutes to cook them through. Toast rolls which fish is cooking. Place fillets on toasted rolls and top with tartar sauce. Then top with lettuce and sliced onion. Serve hot. Serves four. Per serving: 4043 Calories (kcal); 353g Total Fat; (77% calories from fat); 109g Protein; 118g Carbohydrate; 768mg Cholesterol; 533mg Sodium Food Exchanges: 3 Grain(Starch); 13 Lean Meat; 11 Vegetable; 0 Fruit; 67 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

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