Breaded Fish Fillet with Remoulade
Nutritional values
(Percentage of daily recommendation)
| Calorie | 950 cal. | (45 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 84 g | (72 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 44.8 mg | (373 %) | ||
| Vitamin K | 40.7 μg | (68 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 23.9 μg | (53 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,004 mg | (25 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 82 μg | (41 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 199 mg | |||
| Cholesterol | 396 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the remoulade
- 2 eggs
- 2 egg yolks
- 1 Tbsp medium-hot Mustard
- ¼ l sunflower oil
- 2 Tbsps White vinegar
- 4 Tbsps Crème fraiche
- 1 bunch mixed Fresh herbs (such as chervil, dill, chives, cress, parsley)
- 1 Tbsp Caper
- 1 small onion
- 2 small Cucumber
- 2 Anchovy fillet (in oil)
- salt
- freshly ground peppers
- For the fish
- 4 Wolf fish fillets (150 grams (approximately 5 oz) each, or other fish fillets to taste)
- Pastry flour
- 1 egg
- breadcrumbs
- 3 Tbsps vegetable oil
- 1 Tbsp butter
Preparation steps
For the remoulade, hard boil the eggs, drain and allow to cool. Peel, halve and place the yolks in a bowl.
Add the raw egg yolks and mustard to the boiled egg yolks and mix with a fork. Add the oil very slowly to the mixture, while stirring vigorously with a whisk so that a creamy sauce develops. Add the vinegar and crème fraîche. Rinse the herbs, pat dry and finely chop. Cut the capers, onion and cucumber into small cubes. Rinse the anchovy fillets under running water and chop. Mix everything with chopped egg whites into the remoulade and season well with salt and pepper.
Rinse the fillets and pat dry. Dip in beaten egg and then coat in breadcrumbs, pressing the batter into the surface well. Heat the oil in a large pan, add the butter and brown the fish fillets in it on both sides. Drain on paper towels.
Serve the fish fillets on plates, drizzle with the remoulade sauce and garnish with lemon and parsley.
