Ingredients:
Pan-fried White Fish Fillets:
White pepper
1-2 tbsp Salmon egg roes
sugar
Salt
Garnish:
1 tsp Horseradish
1 tbsp Chives, chopped
1/2 tsp Lemon zest
5 tbsp Sour Cream
2 tbsp Mayonnaise
Dressing:
1/2 tsp Honey
1 tsp Dijon country mustard
Handful Sugar-snaps, cut into halves
Summer potato salad:
1 Egg, lightly whisked
8 Radished, cut into halves
1 Cauliflower, pre-boiled and cut into bite-sized florets
1 lb New potatoes, pre-boiled and cut into quarters
1/2 cup Breadcrumbs
Salt
Preparations:
- Servings: 4
- Diff. level: 1 of 5
- Time: 0 min
- 1 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.
- 2 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”.
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