Baked fish fillet with potato salad and remoulade sauce

Name: Baked fish fillet with potato salad and remoulade sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 4 Gherkins (approx. 30 g each; jar); 4 Stem(s) Parsley; 150 g Salad cream (10 % fat); 150 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g diced smoked ham; 125 ml Vegetable broth; 75 ml white balsamic vinegar; 1 pinch Sugar; 8 TABLESPOONS Oil; 500 g Redfish fillet; 1 TABLESPOON Lemon juice; 3 TABLESPOONS Flour; 2 Eggs (size M); 75 g Panko (Japanese bread flakes); 1 collar Chives; 7-10 Tbsp Lemon Slices

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg waxy potatoes
4 Gherkins (approx. 30 g each; jar)
4 Stem(s) Parsley
150 g Salad cream (10 % fat)
150 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g diced smoked ham
125 ml Vegetable broth
75 ml white balsamic vinegar
1 pinch Sugar
8 TABLESPOONS Oil
500 g Redfish fillet
1 TABLESPOON Lemon juice
3 TABLESPOONS Flour
2 Eggs (size M)
75 g Panko (Japanese bread flakes)
1 collar Chives
7-10 Tbsp Lemon Slices

Directions

1
Wash the potatoes thoroughly. Boil in water and cook for 20-25 minutes. In the meantime, finely dice the cucumbers for the tartar sauce. Wash parsley, shake dry and chop finely. Mix mayonnaise, yoghurt and 2-3 tbsp. cucumber water. Stir in the cucumbers. Season to taste with salt and pepper.
2
Drain potatoes, rinse and peel. Let the potatoes cool down a bit and cut them into slices. Skip the ham in a pan. Deglaze with stock and vinegar. Season with salt, pepper and sugar. Fold in 4 tablespoons of oil. Season again with salt, pepper and sugar. Cut the potatoes into slices. Pour warm vinaigrette over the potatoes and let them steep for about 1 hour. Mix carefully several times. Wash the fish, dab dry and cut into 16 cubes. Sprinkle with lemon juice. Mix flour, salt and pepper. Whisk eggs in a deep dish. Turn fish cubes first in flour, then in egg and finally in Panko. Carefully put 2 fish cubes on each of the small skewers.
3
Pour warm vinaigrette over the potatoes and let them steep for about 1 hour. Mix carefully several times. Wash the fish, dab dry and cut into 16 cubes. Sprinkle with lemon juice. Mix flour, salt and pepper. Whisk eggs in a deep dish. Turn fish cubes first in flour, then in egg and finally in Panko. Carefully put 2 fish cubes on each of the small skewers. Heat 2 tablespoons of oil in a frying pan and fry 4 fish skewers on each side for about 2 minutes. Remove and keep warm. Add 2 tablespoons of oil to the pan and fry the remaining skewers in the same way. Meanwhile, wash the chives, shake dry, put a few stalks aside for garnishing and cut the remaining chives into fine rolls. Carefully mix the chives into the potato salad. Arrange fish skewers garnished with some remoulade and lemon slices on a plate. Arrange potato salad with chives in small bowls. Add the rest of the tartar sauce extra
4
Heat 2 tablespoons of oil in a frying pan and fry 4 fish skewers on each side for about 2 minutes. Remove and keep warm. Add 2 tablespoons of oil to the pan and fry the remaining skewers in the same way. Meanwhile, wash the chives, shake dry, put a few stalks aside for garnishing and cut the remaining chives into fine rolls. Carefully mix the chives into the potato salad. Arrange fish skewers garnished with some remoulade and lemon slices on a plate. Arrange potato salad with chives in small bowls. Add the rest of the tartar sauce extra
5
Waiting time approx. 1 hour