Sole in Batter with Potato and Cucumber Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 977 cal. | (47 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 13.8 mg | (115 %) | ||
| Vitamin K | 53.1 μg | (89 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 22 μg | (49 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,415 mg | (35 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 24.8 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 293 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the fish
- 4 Sole fillet (ready to cook, skinless, each about 160 grams)
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
- 80 grams Pastry flour
- 2 eggs
- 150 grams breadcrumbs
- 3 Tbsps clarified butter
- salt
- freshly ground peppers
- For the potato salad
- 500 grams waxy potatoes
- 70 milliliters Beef broth
- 5 Radish
- 1 Cucumber
- 2 Tbsps White vinegar
- 6 Tbsps vegetable oil
- For the remoulade
- 3 Cornichons
- 1 onion
- 150 grams Whipped cream
- 4 Tbsps Mayonnaise
- 3 Tbsps chopped parsley
- 1 Tbsp lemon juice
Preparation steps
For the fish: rinse fish, pat dry, season with salt and pepper and drizzle with lemon juice. For the potato salad: scrub potatoes and cook for about 25 minutes in boiling salted water. Drain, rinse in cold water and peel. Slice and place into a bowl, pour hot broth over. Rinse and dry radishes, slice thinly. Rinse and finely slice cucumber. Add radishes and cucumber to potatoes. Whisk vinegar with oil, season with salt and pepper and drizzle salad with the dressing.
Coat fish with flour, dip into beaten egg and roll in breadcrumbs, pressing firmly. Heat clarified butter in a pan and cook fish, few pieces at a time, until golden brown on both sides. Drain on paper towels.
For the remoulade: chop cornichons finely. Peel and chop onion. Combine sour cream and mayonnaise, add parsley, cornichons and onion, season with salt, pepper and lemon juice. Arrange fish with potato salad on plates and serve accompanied by remoulade.
