Homemade Tartar Sauce

For sure, we're grabbing fish & chips from our favourite local spot, but the sauce has to be this one!  

Makes approx. 2 1/2  cups, or 6-8 servings.  

2 cup Hellman’s or Duke's Mayonnaise
1 small shallot, finely diced (about 2 tbsp. diced), optional 
Juice and zest of 1 lemon 
1 tbsp. whole grain mustard (we like Kozlik's Triple Crunch)
2 dill pickles with about 1/4 cup pickle juice, finely diced
2 tbsp. capers, finely chopped
3-4 sprigs fresh parsley, finely chopped
5-6 sprigs (or a small handful) fresh dill, finely chopped
1 hard boiled egg, grated (optional) 
Salt and pepper, to taste

1. In a small bowl, place shallots; add lemon juice & zest and allow to macerate, while you are chopping the remainder of the ingredients.
2. In another mixing bowl, combine mayonnaise, mustard, pickles, capers, parsley & dill. Stir and season with salt.
3. Add the shallots and the lemon juice/zest. Fold in hard cooked egg if using, and stir to combine.
4. Season with salt if needed.
5. Cover and chill until needed.
6. Refrigerate leftovers and use within a couple of days.

2 x 6oz filet Sablefish/Black cod

2 Tbsp shiromiso (white) miso
2 Tbsp maple syrup
1 tbsp. soy sauce
2 tsp. rice vinegar
1 Tbsp fish sauce
½  tsp. chili garlic paste

1. Pre-heat oven to 425°F
2. Line a baking sheet with parchment paper, or use a square baking dish. Place fish on baking sheet and season with salt. 
3. Whisk together miso, maple syrup, soy sauce, rice wine vinegar, fish sauce and chili garlic paste. Drizzle about half on the fish, setting the remainder aside to sauce the fish afterwards.
4. Roast fish in oven for 10-12 minutes. Serve immediately with extra sauce.