Ingredients per serve



  • Dill 200.0 g
  • Tarragon 100.0 g
  • Panko crumbs 500.0 g
  • Lemon, zest 75.0 g
  • Pine nuts 150.0 g
  • Extra Virgin Olive Oil 150.0 ml
  • Ling fillets 10.0 x

Hollandaise Tartare


  1. Fish

    • Fold finely chopped herbs through panko crumbs along with lemon zest, pine nuts and olive oil. Season and mix until fully combined.
    • Place fish fillets on a lined oven tray. Bake in combi oven at 180 degree Celsius for 10 minutes. Remove from oven, spread over a little HELLMANN’s Real Mayonnaise and sprinkle crumb mixture liberally over each fillet. Bake for another 10 minutes or until crumb is golden.
  2. Hollandaise Tartare

    • Mix together capers, finely chopped dill pickle, finely chopped red onion, HELLMANN’s Real Mayonnaise, yoghurt and KNORR Hollandaise Sauce and stir until fully combined.
  3. To Serve

    • Serve crumbed ling with tartare and char-grilled greens such as calverlo nero and broccolini.