Cod fillet in egg shell

Name: Cod fillet in egg shell
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 100 g Rocket; 1/2 Cucumber; 1 collar Radishes; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Honey; 3-4 Tbsp Oil; 1 Shallot; 4 (150 g each) Tranches of cod fillet; 2 Eggs (size M); 4 TABLESPOONS clarified butter; 2 TABLESPOONS Flour; 1 untreated lemon; 7-10 Tbsp Dill

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

100 g Rocket
1/2 Cucumber
1 collar Radishes
3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Honey
3-4 Tbsp Oil
1 Shallot
4 (150 g each) Tranches of cod fillet
2 Eggs (size M)
4 TABLESPOONS clarified butter
2 TABLESPOONS Flour
1 untreated lemon
7-10 Tbsp Dill

Directions

1
Clean, wash and drain the rocket well. Wash, clean and slice the cucumber. Clean, wash and slice radishes. For the vinaigrette, whisk vinegar, salt, pepper and honey.
2
Beat the oil into the mixture drop by drop. Peel the shallot, dice finely and stir into the vinaigrette. Wash the fish, dab dry and season with salt and pepper. Whisk the eggs. Heat clarified butter in a pan.
3
Turn the fish first in flour, then in egg and put directly into the hot fat. Fry for approx. 5 minutes while turning. Mix the salad with the vinaigrette. Wash the lemon and cut into slices. Arrange fish with salad and lemon wedges on plates.
4
Garnish with dill. Serve with dill remoulade and baguette bread.