Haddock in Beer Batter with Remoulade

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Haddock in Beer Batter with Remoulade
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
1124
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,124 cal.(54 %)
Protein43 g(44 %)
Fat87 g(75 %)
Carbohydrates42 g(28 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A0.5 mg(63 %)
Vitamin D3.7 μg(19 %)
Vitamin E42.5 mg(354 %)
Vitamin K56.4 μg(94 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.7 mg(64 %)
Niacin16 mg(133 %)
Vitamin B₆0.7 mg(50 %)
Folate119 μg(40 %)
Pantothenic acid2.3 mg(38 %)
Biotin25.2 μg(56 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C33 mg(35 %)
Potassium1,161 mg(29 %)
Calcium157 mg(16 %)
Magnesium87 mg(29 %)
Iron4.1 mg(27 %)
Iodine222 μg(111 %)
Zinc2.2 mg(28 %)
Saturated fatty acids19.7 g
Uric acid262 mg
Cholesterol391 mg
Complete sugar7 g

Ingredients

for
4
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
How healthy are the main ingredients?
Mustardparsleyeggsalteggsalt

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

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.

6.

Serve with lemon wedges as desired.