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  • Pan-fried white fish
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    By Sara la Fountain

    Pan-fried white fish

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    Servings: 4


    • 1

      Mix all the dressing ingredients together. Next, add the potatoes, cauliflower, radishes and finally the sugar-snaps.

    • 2

      Toss the vegetables and the sauce together and let the salad marinate in the fridge for about 15 minutes. Garnish the “Summer Potato Salad” with salmon egg roes.

    • 3

      Firstly, locate the pin bones by running your fingertips along the fillet. An easy and quick trick is to pull them out with tweezers.

    • 4Next, season the fillets with salt and white pepper before coating.
    • 5

      Put the whisked egg in one bowl and the breadcrumbs in another. Dip the fillets in the egg mixture and then coat them with the breadcrumbs.

    • 6

      Next, pan-fry them using a large knob of butter until they are golden brown.

    • 7

      Place the fillets on a paper towel to remove the excess fat and keep them crispy.

    • 8

      Serve the crispy “Pan-fried White Fish Fillets” with the “Summer Potato Salad”.

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    This entry was posted in Episodes, Recipes by chef, S06 E07 Secrets of the Baltic Sea, Sara La Fountain and tagged , . Bookmark the permalink.
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