Cutter fish with fried potatoes and remoulade

Name: Cutter fish with fried potatoes and remoulade
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Potatoes; 4 Stem(s) Parsley and Dill; 1/4 collar Chives; 50 g Gherkins; 4 TABLESPOONS Salad cream (36 % fat); 2 TABLESPOONS Whole milk yoghurt; 1 TEASPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Wine vinegar; 50 g streaky smoked bacon; 1 Onion; 3 TABLESPOONS clarified butter; 4 piece(s) Pollock fillet (approx. 150 g each); 4 TABLESPOONS Flour

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Potatoes
4 Stem(s) Parsley and Dill
1/4 collar Chives
50 g Gherkins
4 TABLESPOONS Salad cream (36 % fat)
2 TABLESPOONS Whole milk yoghurt
1 TEASPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Wine vinegar
50 g streaky smoked bacon
1 Onion
3 TABLESPOONS clarified butter
4 piece(s) Pollock fillet (approx. 150 g each)
4 TABLESPOONS Flour

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Wash herbs, shake dry. Cut chives into fine rolls. Pluck the dill flags from the stalks and cut them finely.
2
Pluck parsley leaves from the stalks and chop finely, except for something to garnish. Cut cucumbers into fine cubes. Mix salad cream, yoghurt, mustard, cucumber and herbs. Season to taste with salt, pepper and vinegar.
3
Cut the bacon into strips. Peel onion and cut into cubes. Rinse potatoes under cold water, drain and peel. Cut potatoes into slices. Heat 2 tablespoons of clarified butter in a pan.
4
Fry the potatoes for 10-15 minutes while turning. After 10 minutes add bacon and onion. In the meantime, wash the fish, dab dry and season with salt and pepper. Turn in flour. Heat 1 tbsp. clarified butter and fry the fish for approx. 6 minutes, turning them over.
5
Arrange on plates and garnish with parsley. Serve with green salad and sour cream dressing.