Spring is the perfect time to indulge in fresh, vibrant flavours, and nothing complements seafood like Emelia’s award-winning Crustacean/Tartare Sauce. Whether you're preparing prawns, smoked salmon, or your favourite fish fillet, this sauce adds a rich, tangy twist that takes any dish to the next level.
Why It’s Perfect for Spring Seafood
Emelia’s Crustacean/Tartare Sauce offers a delightful blend of flavours that pairs beautifully with both fish and shellfish. Made with high-quality ingredients, this sauce brings out the natural freshness of seafood, whether grilled, fried, or even raw.
Here’s how you can easily incorporate it into your meals:
Recipe: Fresh Fish with Emelia’s Crustacean/Tartare Sauce
Ingredients:
- Fillet of fish (John Dory, Snapper, Whiting, or any preferred choice)
- Fresh garden salad with tomatoes, lettuce, cucumber, and red onion
- Emelia’s Crustacean/Tartare Sauce
- Lemon wedges for garnish
- Avocado slices (optional)
Method:
- Wash and season your fish fillet, then lightly coat it in flour.
- Pan-fry the fish in light olive oil until golden brown, about 3-4 minutes per side.
- Serve the fish with a fresh garden salad, topped with a drizzle of Emelia’s Crustacean/Tartare Sauce.
- Garnish with lemon wedges and avocado slices for a burst of freshness.
Optional Twist:
For a more tropical vibe, add mango slices to the salad or serve with crispy scalloped potatoes for an extra indulgent meal.Versatility in the Kitchen
Emelia’s Crustacean/Tartare Sauce isn’t just for fish—it’s incredibly versatile. Use it as a dip for prawns, oysters, or even as a zesty addition to sandwiches. The balance of creamy texture and bold flavours make it a must-have in your kitchen, especially during spring when lighter, refreshing meals are on the menu.
Get Your Jar Today!
Ready to make your spring seafood dishes pop with flavour? Emelia’s Crustacean/Tartare Sauce is available now! Whether you’re cooking up a feast or just need a quick way to elevate your weeknight meals, this sauce will transform your dining experience.
