Pan-Fried White Fish
INGREDIENTS:
Number of servings
Servings: 4
Main
Pan-fried white fish fillets
White pepper
1-2 tbs. salmon egg roes
Sugar
Salt
Garnish
1 tsp. horseradish
1 tbs. chives, chopped
½ tsp. lemon zest
5 tbs. sour Cream
2 tbs. mayonnaise
Dressing
½ tsp. honey
1 tsp. dijon country mustard
Handful of sugar-snaps, cut into halves
Summer potato salad
1 egg, lightly whisked
8 radishes, cut into halves
1 cauliflower, pre-boiled and cut into bite-sized florets
1 lb. new potatoes, pre-boiled and cut into quarters
½ cup breadcrumbs
Salt
PREPARATION:
Mix all the dressing ingredients together. Next, add the potatoes, cauliflower, radishes and finally the sugar-snaps.
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.
Firstly, locate the pin bones by running your fingertips along the fillet. An easy and quick trick is to pull them out with tweezers.
Next, season the fillets with salt and white pepper before coating.
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.
Next, pan-fry them using a large knob of butter until they are golden brown.
Place the fillets on a paper towel to remove the excess fat and keep them crispy.
Serve the crispy “Pan-fried White Fish Fillets” with the “Summer Potato Salad”.