Fried fish with herb and mustard remoulade

Name: Fried fish with herb and mustard remoulade
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Eggs; 1 Onion; 2 Gherkins (glass); 1/2 bunch Chives; 1/2 bunch Dill; 2-3 stem(s) Parsley; 5 TABLESPOONS Salad Mayonnaise; 150-200 g ripened cream; 1-2 TEASPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Fish fillets (approx. 200 g each; e.g. redfish); 1-2 TABLESPOONS Lemon juice; 4-5 Tbsp Flour; 5-6 Tbsp Breadcrumbs; 2 TABLESPOONS Oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Eggs
1 Onion
2 Gherkins (glass)
1/2 bunch Chives
1/2 bunch Dill
2-3 stem(s) Parsley
5 TABLESPOONS Salad Mayonnaise
150-200 g ripened cream
1-2 TEASPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Fish fillets (approx. 200 g each; e.g. redfish)
1-2 TABLESPOONS Lemon juice
4-5 Tbsp Flour
5-6 Tbsp Breadcrumbs
2 TABLESPOONS Oil

Directions

1
Boil 1 egg hard. Quench, peel and let it cool
2
Peel and chop the onion. Dice cucumber and boiled egg. Wash and finely chop the herbs. Mix everything with mayonnaise, cream and mustard. Season to taste remoulade
3
Wash the fish, pat dry and sprinkle with lemon juice. Season with salt and pepper. Turn the fish one after the other in flour, 1 whisked egg and breadcrumbs. Fry in hot oil for 4-5 minutes on each side. Serve with remoulade. Serve with boiled potatoes
4
Drink: mineral water