Pan-Fried White Fish

pan-fried-white-fish-28.jpg

INGREDIENTS:

Number of servings

Servings: 4

Main

Pan-fried white fish fillets

White pepper


1-2 tbs. salmon egg roes


Sugar

Salt

Garnish

1 tsp. horseradish

1 tbs. chives, chopped

½ tsp. lemon zest

5 tbs. sour Cream


2 tbs. mayonnaise

Dressing

½ tsp. honey


1 tsp. dijon country mustard


Handful of sugar-snaps, cut into halves


Summer potato salad

1 egg, lightly whisked


8 radishes, cut into halves


1 cauliflower, pre-boiled and cut into bite-sized florets

1 lb. new potatoes, pre-boiled and cut into quarters


½ cup breadcrumbs

Salt

PREPARATION:

  • Mix all the dressing ingredients together. Next, add the potatoes, cauliflower, radishes and finally the sugar-snaps.

  • Toss the vegetables and the sauce together and let the salad marinate in the fridge for about 15 minutes. Garnish the “Summer Potato Salad” with salmon egg roes.

  • Firstly, locate the pin bones by running your fingertips along the fillet. An easy and quick trick is to pull them out with tweezers.

  • Next, season the fillets with salt and white pepper before coating.

  • Put the whisked egg in one bowl and the breadcrumbs in another. Dip the fillets in the egg mixture and then coat them with the breadcrumbs.

  • Next, pan-fry them using a large knob of butter until they are golden brown.

  • Place the fillets on a paper towel to remove the excess fat and keep them crispy.

  • Serve the crispy “Pan-fried White Fish Fillets” with the “Summer Potato Salad”.

Previous
Previous

Mussels à la Sara

Next
Next

Trout Sashimi with Vikingfjord Vodka