Cod and Arctic char, with their different complementary qualities, are both absolutely delicious.
Preperation:
- Servings: 2
-
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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Ingredients
2x 100 g. (3.5 oz.) cod fillets with the skin
2x 100 g. (3.5 oz.) Arctic char fillets with the skin
1 tbs. flour
1 cucumber
1 tsp. salt
1 tsp. sugar
3 tsp. mustard seeds
3 tbs. apple vinegar
1 egg yolk
2 tbs. cucumber juice
2-3 dl. (7-10 fl.oz.) neutral vegetable oil
Salt and pepper to taste
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