Breaded Salmon with Salad

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Breaded Salmon with Salad
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
For the tartar sauce
1 egg
1 very small onion
4 tablespoons Mayonnaise
1 tablespoon Caper
2 small Pickled cucumbers
1 teaspoon Mustard
salt
peppers
scallions
For the vinegar sauce
2 eggs (hard-boiled)
1 teaspoon Mustard
10 milliliters vegetable oil
1 teaspoon Vinegar
2 small Pickle
1 shallot
1 teaspoon Caper
parsley
Tarragon
salt
peppers
For the fried fish
4 fish fillets (such as Coley)
2 tablespoons lemon juice
1 breadcrumbs
1 egg
3 tablespoons Pastry flour
salt
peppers
Also
1 package French fries (750-1000 g)
For the salad
½ small Lollo rossa
1 handful Frisée
1 package Cress
1 Romaine Lettuce
1 onion
For the dressing
1 Beet (cooked)
50 milliliters Whipped cream
salt
peppers
1 teaspoon Vinegar
How healthy are the main ingredients?
MayonnaiseWhipped creamCressMustardeggonion

Preparation steps

1.

For the mayonnaise sauce, hard boil egg. Peel onion and very finely chop, sprinkle with salt and let stand. Add mayonnaise and capers. Dice cucumberfinely. Peel egg, finely dice and add. Mix well, season with mustard, salt and pepper and mix in chopped chives.

2.

Chives:

3.

For the vinegar sauce, mix yolks with mustard, then stir in oil drop by drop. Stir in vinegar. Add finely chopped cucumber, shallots, capers and herbs and season with salt and pepper.

4.

Fry oil in a saucepan. Oil is hot enough when bubbles appear on edge of an inserted wooden spoon.

5.

Rinse fish, pat dry and season with lemon juice, salt and pepper. Marinate fish in mixture for about 10 minutes. Coat fish in flour, then roll in egg, then press well into breadcrumbs. Fry fish in hot oil until golden brown and place on a plate with paper towels to drain. Keep warm in oven at 100°C (approximately 225°F). Prepare french fries according to package instructions.

6.

For the salad, rinse lettuce and spin dry. Cut into bite-sized pieces. Peel onion and cut into half rings. Wash watercress, chop and add to salad. For the dressing, whip cream. Puree beet, season with salt, pepper and vinegar and fold into cream.

7.

To serve:

8.

To serve, arrange fish on four warmed plates. Place fries and salad on side and top salad with dressing. Dab fish with two teaspoons of sauces as desired.