Breaded Salmon with Salad
Ingredients
- For the tartar sauce
- 1 egg
- 1 very small onion
- 4 Tbsps Mayonnaise
- 1 Tbsp Caper
- 2 small Pickled cucumbers
- 1 tsp Mustard
- salt
- peppers
- scallions
- For the vinegar sauce
- 2 eggs (hard-boiled)
- 1 tsp Mustard
- 10 milliliters vegetable oil
- 1 tsp Vinegar
- 2 small Pickle
- 1 shallot
- 1 tsp Caper
- parsley
- Tarragon
- salt
- peppers
- For the fried fish
- 4 fish fillets (such as Coley)
- 2 Tbsps lemon juice
- 1 breadcrumbs
- 1 egg
- 3 Tbsps Pastry flour
- salt
- peppers
- Also
- 1 pkg French fries (750-1000 g)
- For the salad
- ½ small Lollo rossa
- 1 handful Frisée
- 1 pkg Cress
- 1 Romaine Lettuce
- 1 onion
- For the dressing
- 1 Beet (cooked)
- 50 milliliters Whipped cream
- salt
- peppers
- 1 tsp Vinegar
Preparation steps
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.
Chives:
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.
Fry oil in a saucepan. Oil is hot enough when bubbles appear on edge of an inserted wooden spoon.
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.
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.
To serve:
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.
