Breaded Fish Fillet with Remoulade

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Breaded Fish Fillet with Remoulade
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
For the remoulade
2
2
1 tablespoon
medium-hot Mustard
¼ liter
2 tablespoons
4 tablespoons
1 bunch
mixed Fresh herbs (such as chervil, dill, chives, cress, parsley)
1 tablespoon
1
small Onion
2
small Cucumbers
2
freshly ground Pepper
For the fish
4
Wolf fish fillets (150 grams (approximately 5 oz) each, or other fish fillets to taste)
1
3 tablespoons
1 tablespoon

Preparation steps

1.

For the remoulade, hard boil the eggs, drain and allow to cool. Peel, halve and place the yolks in a bowl.

2.

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.

3.

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.

4.

Serve the fish fillets on plates, drizzle with the remoulade sauce and garnish with lemon and parsley.