Cornflake-Crusted Fish with Remoulade
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,040 cal. | (50 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 85 g | (73 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 45 mg | (375 %) | ||
| Vitamin K | 9.6 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 22 μg | (49 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 809 mg | (20 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 108 μg | (54 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 483 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the remoulade
- 2 eggs
- 2 egg yolks
- 1 Tbsp medium hot Mustard
- ¼ l sunflower oil
- 4 Tbsps White vinegar
- 4 Tbsps Crème fraiche
- ½ bunch mixed Fresh herbs (Chervil, dill, chives, cress, parsley)
- 1 Tbsp Caper
- 1 small, peeled onion
- 2 small Pickled cucumbers
- 2 Anchovy fillet
- salt
- freshly ground peppers
- For the fish
- 2 eggs
- 10 Tbsps Corn flakes
- 4 white fish fillets (ready to cook, eg., cod, wolffish)
- 2 Tbsps Pastry flour
- 4 Tbsps vegetable oil (for sautéing)
- Dill (for garnish)
Preparation steps
For the remoulade: Place the eggs in a pot of cold water, bring to a boil, remove from the heat and cover. Let stand 12 minutes then run under cold water and peel. Halve the eggs and place the yolks in a bowl.
Add the raw egg yolk and the mustard to the cooked egg yolks and mix with a fork. Very slowly, drop by drop, add the oil while whisking vigorously until the mixture is creamy. Add the vinegar and crème fraîche. Rinse the herbs, pat dry and finely chop. Cut the capers, onion and pickles into small cubes, rinse anchovy fillets under running water and chop. Add everything to the egg mixture and season with salt and pepper.
For the fish: Whisk together the eggs and crumble the cornflakes in a bag. Rinse the fish, pat dry, sprinkle with lemon juice and season with salt and pepper. Dredge the fish in the flour, then drag through the egg mixture shaking off the excess. Then turn into the breadcrumbs, patting them to adhere. Heat the oil in a pan and saute the fish until golden brown and crispy on both sides. Drain the fish on paper towels and serve with the remoulade on warmed plates. Garnish with dill.
