Radishes, while not a classic ingredient in gribiche, give the sauce a mild peppery bite. The sauce is also lovely served with salmon and prawns.
2 eggs, hardboiled and peeled
1 teaspoon Dijon mustard
1 clove garlic, crushed
½ teaspoon dried tarragon
1 teaspoon lemon juice
2 tablespoons olive oil
1 large radish, finely diced
¼ cup finely chopped cornichons or gherkins
1 tablespoon capers, chopped
sea salt and freshly ground pepper
½ cup plain flour
300 grams firm white fish fillets (I used gurnard)
6 bread rolls
Sauce: Halve the eggs and separate the yolks and whites. Put the egg yolks in a bowl with the mustard, garlic, tarragon, lemon juice and olive oil and mash to a paste. Season. Chop the egg whites and gently mix into the yolks with the radish, cornichons and capers.
To assemble: Put the flour in a dish and season well. Cut the fish into 5 cm pieces and dust in the flour, shaking off the excess. Heat a little olive oil in a sauté pan and cook the fish until golden on both sides. Drain on kitchen towels.
Split the bread rolls and fill with lettuce, fish and a good dollop of gribiche sauce. Makes 6