Redfish with herb remoulade

Ingredients for 2 servings:

• 400 g redfish fillet(s), skinless and boned
• 2 tbsp, heaped clarified butter
• 2 sprigs thyme, fresh
• 2 leaves of sage, fresh
• 1 medium-sized garlic clove(s)
• 2 pinch(s) of salt (fleur de sel)
• 1 egg yolk
• 1 tsp, heaped Dijon mustard
• ½ tsp balsamic vinegar, white
• 1 tsp, heaped jelly (elderflower jelly)
• 1 pinch(s) white pepper, freshly ground
• 1 pinch of salt
• n. e.g. oil, neutral e.g. B. sunflower oil
• some lemon zest, grated
• 1 tbsp, heaped herbs, frozen, e.g. 8 herbs, or fresh

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

refined with elderflower jelly

Heat the clarified butter in a non-stick pan and fry the fish fillets skin-side down over low heat. Distribute the halved garlic clove with the thyme sprigs and sage leaves between the fish fillets. While frying, coat the fish fillets repeatedly with the flavored clarified butter. To do this, lift the pan slightly so that you can scoop up the clarified butter with a spoon and spread it over the fish. When the fish is almost cooked, just keep the pan warm and cover it with a lid (baking paper or aluminum foil) if necessary. To prepare the remoulade: Place the egg yolks, mustard, vinegar, and elderflower syrup in a tall mixing bowl and season with salt and pepper. Whisk everything briefly using a hand blender (mixer, whisk, or similar). Gradually add the oil in a thin stream until the mayonnaise reaches the desired consistency. Now add the herbs and grated lemon zest and whisk or mix vigorously again. Season the cooked fish with a little fleur de sel and serve with the herb remoulade. Serve with finger noodles (Schupfnudeln), risotto, gnocchi, or boiled potatoes.