Fried fish fillet with remoulade sauce

Name: Fried fish fillet with remoulade sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 fish fillets (approx. 150 g each; e.g. zander, redfish or cod); 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 3 Eggs (size M); 1 medium onion; 1 Gherkin; 1/2 bunch Chives; 2 stem(s) Dill; 6 TABLESPOONS mayonnaise; 1-2 TEASPOONS medium hot mustard; 7-10 Tbsp Pepper; 800 g Potatoes; 2 stem(s) flat leaf parsley; 1 untreated lemon; 80 g Flour; 100 g Breadcrumbs; 3-4 Tbsp Oil; 4 TABLESPOONS Butter

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 fish fillets (approx. 150 g each; e.g. zander, redfish or cod)
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
3 Eggs (size M)
1 medium onion
1 Gherkin
1/2 bunch Chives
2 stem(s) Dill
6 TABLESPOONS mayonnaise
1-2 TEASPOONS medium hot mustard
7-10 Tbsp Pepper
800 g Potatoes
2 stem(s) flat leaf parsley
1 untreated lemon
80 g Flour
100 g Breadcrumbs
3-4 Tbsp Oil
4 TABLESPOONS Butter

Directions

1
Wash the fish fillets, dab dry, sprinkle with lemon juice, salt and let stand. Boil 1 egg for 8 minutes. Then rinse with cold water, peel and leave to rest. Peel and finely chop the onion.
2
Dice gherkin and egg as well. Wash the herbs. Cut chives into small rolls, chop dill finely. Mix mayonnaise and mustard. Mix egg, onion, cucumber and herbs. Season with salt and pepper.
3
Peel and wash the potatoes and cook in salted water for 15-20 minutes. Wash parsley, cut leaves into strips. Wash lemon, cut into slices. Whisk 2 eggs. Turn the fish fillets first in the flour, then in the egg and in breadcrumbs.
4
Fry in hot oil for 3-5 minutes on each side until golden brown. Melt butter and fry lemon slices briefly. Arrange fish fillet and potatoes in portions, sprinkled with melted butter, tartar sauce, lemon slices and parsley.