Haddock in Beer Batter with Remoulade
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,124 cal. | (54 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 87 g | (75 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 42.5 mg | (354 %) | ||
| Vitamin K | 56.4 μg | (94 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16 mg | (133 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 25.2 μg | (56 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,161 mg | (29 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 222 μg | (111 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 19.7 g | |||
| Uric acid | 262 mg | |||
| Cholesterol | 391 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the batter
- 180 grams Pastry flour
- 150 milliliters bright beer
- 1 egg
- ½ tsp salt
- 1 egg white
- also
- Fat (for sautéing)
- For the remoulade
- 2 eggs
- 2 egg yolks
- 1 Tbsp medium hot Mustard
- ¼ l vegetable oil
- salt
- freshly ground peppers
- 4 Tbsps White vinegar
- 4 Tbsps Crème fraiche
- 1 bunch mixed Fresh herbs (Chervil, dill, chives, cress, parsley)
- 1 Tbsp Caper
- 1 small onion
- 2 small Cucumber
- 2 Anchovy fillet
- For the fish
- 600 grams Haddock fillet
- salt
- freshly ground peppers
- ½ lemon (juice)
- 3 Tbsps vegetable oil
- 2 Tbsps chopped parsley
Preparation steps
For the remoulade: Place the eggs in a pan of cold water to cover and bring to a boil. Remove from the heat, cover and let stand 12 minutes. Drain, run under cold water and peel. Halve and remove the yolks and place the yolks in a bowl.
Add the raw egg yolks and mustard to the cooked egg yolks and mix with a fork. Gradually whisk the oil into the egg mixture until creamy. Stir in the vinegar and creme fraiche. Rinse the herbs, pat dry and finely chop. Cut capers, onion and cucumber into small pieces. Rinse the anchovy fillets under running water and chop. Chop the egg whites. Fold the capers, onion, cucumber, anchovies and egg whites into the yolk mixture and season well with salt and pepper.
For the fish: Rinse the haddock, pat dry and cut into 8 equal as possible serving pieces and place in a shallow dish. Stir together the lemon juice, oil and parsley and season with salt and pepper. Pour the marinade over the fish pieces, cover and refrigerate 20 minutes.
For the batter: In a bowl, mix together the flour, egg and salt. Stir in the beer until smooth. Cover and let stand 15 minutes. Then stir vigorously. Beat the egg white to soft peaks and fold into the batter.
Heat the oil in a deep saucepan to 180°C (approximately 350°F). Lift the fish pieces from the marinade, pat dry and one by one dip in the batter, lift out and allow the excess to drip back into the bowl. Working in batches, fry the fish pieces until golden brown and crispy (about 3-4 min.). Drain the fish on paper towels and serve with the remoulade.
Serve with lemon wedges as desired.
