Fried Fish Skewers with Mustard-Dill Sauce
Ingredients
- For the mustard sauce
- 2 sprigs Dill
- 5 Tbsps Mayonnaise
- 3 Tbsps Crème fraiche
- 2 Tbsps coarse-grained Mustard
- salt
- freshly ground peppers
- 1 untreated lemon (juiced)
- For the fish
- 200 grams Salmon (ready to cook, skinless)
- 200 grams fish fillets (such as wolffish, monkfish, cod; ready to cook, skinless)
- 1 stalk Leeks
- also
- 500 milliliters vegetable oil (for frying)
- Chervil (for garnish)
Preparation steps
For the mustard sauce: Rinse dill, shake dry, pluck fronds and chop finely. In a bowl, mix mayonnaise with the crème fraîche, mustard, salt and pepper to taste, lemon juice and dill. Refrigerate until ready to serve.
For the fish: Meanwhile, rinse the fish, pat dry and cut into bite-size cubes. Thread on wooden skewers, sprinkle with lemon juice, season with salt and pepper and let stand for about 20 minutes. Halve the leek lengthwise, rinse thoroughly, remove the dark green leaves and quarter lengthwise. Loosen individual leek layers and loosely wrap around the fish skewers.
Heat the oil in a deep saucepan. Add the skewers and cook until golden brown. Drain on paper towels. Spoon the mustard sauce into glasses, garnish with chervil and serve with the fish.
