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  • Fried Cod and Arctic Char with Pickled Vegetables and Mustard Mayonnaise
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    By Andreas Viestad

    Fried Cod and Arctic Char with Pickled Vegetables and Mustard Mayonnaise

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    Cod and Arctic char, with their different complementary qualities, are both absolutely delicious.

    Servings: 2

    PREPARATION:

    • 1

      Peel the cucumber lengthwise using a cheese slicer, leaving some of the peel on.

    • 2

      Slice the cucumber into a jar with a lid.

    • 3

      Add salt and sugar, put the lid on the jar and shake it until the salt and sugar are evenly distributed.

    • 4

      Lightly crush the mustard seeds in a mortar.

    • 5

      Place the vinegar and half of the mustard seeds in the jar with the cucumber and mix well.

    • 6

      Put the egg yolks and cucumber juice in the mortar with the mustard seeds. Mix well.

    • 7

      Whisk in the oil, initially one drop at a time, and then trickle it in. Continue until a thick sauce is formed.

    • 8

      Sprinkle the flour over the skin side of the fillets and fry in neutral frying oil in a hot pan until the fish is a nice golden brown colour on both sides and the meat flakes away when you prick it with a fork.

    • 9

      Serve the fish with the mustard mayonnaise and the cucumber salad.

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  • Cod and Arctic char, with their different complementary qualities, are both absolutely delicious.

    Servings: 2

    PREPARATION:

    • 1

      Peel the cucumber lengthwise using a cheese slicer, leaving some of the peel on.

    • 2

      Slice the cucumber into a jar with a lid.

    • 3

      Add salt and sugar, put the lid on the jar and shake it until the salt and sugar are evenly distributed.

    • 4

      Lightly crush the mustard seeds in a mortar.

    • 5

      Place the vinegar and half of the mustard seeds in the jar with the cucumber and mix well.

    • 6

      Put the egg yolks and cucumber juice in the mortar with the mustard seeds. Mix well.

    • 7

      Whisk in the oil, initially one drop at a time, and then trickle it in. Continue until a thick sauce is formed.

    • 8

      Sprinkle the flour over the skin side of the fillets and fry in neutral frying oil in a hot pan until the fish is a nice golden brown colour on both sides and the meat flakes away when you prick it with a fork.

    • 9

      Serve the fish with the mustard mayonnaise and the cucumber salad.

    Print Friendly
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