Fish fillet with potato salad

Name: Fish fillet with potato salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g small, waxy potatoes; 800 g Redfish fillet; 3 TABLESPOONS Lemon juice; 1 collar Dill; 6 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TEASPOON medium hot mustard; 8 TABLESPOONS Oil; 1 pickled cucumber; 1 collar Radishes; several sheets Lettuce; 2 Eggs; 2 TABLESPOONS Flour; 1 jar (250 g) Remoulade sauce; 7-10 Tbsp Lemon wedges and parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g small, waxy potatoes
800 g Redfish fillet
3 TABLESPOONS Lemon juice
1 collar Dill
6 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TEASPOON medium hot mustard
8 TABLESPOONS Oil
1 pickled cucumber
1 collar Radishes
several sheets Lettuce
2 Eggs
2 TABLESPOONS Flour
1 jar (250 g) Remoulade sauce
7-10 Tbsp Lemon wedges and parsley

Directions

1
Wash potatoes thoroughly and cook in boiling salted water for about 15 minutes. Wash fish, cut into 8 pieces. Sprinkle with lemon juice. Wash and chop the dill. Mix vinegar, 3 tablespoons of water, salt, pepper and mustard. Add 5 tablespoons of oil. Quench the potatoes and peel off the skin. Cut the potatoes into slices. Mix with the marinade. Clean and wash the cucumber and radishes. Cut cucumber into slices, radishes into slices. Mix the vegetables with the potatoes. Wash and drain the salad. Whisk eggs, flour, salt and pepper. Heat 5 tablespoons of oil in a coated pan. Pull the fish through the eggs. Fry in oil for 2-3 minutes on each side and drain. Arrange fish and potato salad on salad. Garnish with lemon and parsley. Remoulade tastes good with it
2
Dishes: Sievers
3
Table linen: Meyer Mayor
4
Small bowl: Pillivuyt