Fried fish with potato salad and remoulade

Ingredients for 4 servings:

• 1 kg potato(s), waxy
• 2 eggs
• 2 onions
• 2 tbsp oil
• 4 tbsp white wine vinegar
• 2 tbsp mustard
• 1 tsp vegetable broth, instant
• salt and pepper
• ½ bunch chives
• 2 stalks of parsley
• 2 sprigs of dill
• 1 onion(s)
• 2 gherkins
• 150 g mayonnaise (salad mayonnaise)
• salt and pepper
• 600 g cod fillet(s)
• 2 eggs
• 3 tbsp flour
• 6 tbsp breadcrumbs
• salt and pepper
• 6 tbsp Clarified butter, for frying
• some lettuce leaves and 2 organic lemons for garnishing

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 15 minutes

For the potato salad, wash the potatoes, cover, and boil for about 20 minutes (depending on size). Rinse the potatoes, peel them, and let them cool. Peel and chop 2 onions, then sauté them in hot oil in a pan. Stir in the vinegar, mustard, 200ml water, and stock. Bring to a boil briefly. Season with salt and pepper. Slice the potatoes and place them in a bowl. Mix with the hot stock and let them stand for at least 30 minutes. Wash the chives, shake dry, and cut into rolls. Fold them into the potatoes. For the remoulade, boil 2 eggs, rinse them, peel them, and let them cool. Wash the parsley and dill, shake dry, and chop finely. Peel 1 onion and chop very finely. Chop the boiled eggs and gherkins as finely as possible. Mix everything together with the mayonnaise and season with salt and pepper. For the fried fish, whisk 2 eggs in a deep plate. Separately place flour and breadcrumbs in deep plates. Wash the fish, pat dry, cut into 4 pieces, and season with salt and pepper. Coat each one in flour, egg, and breadcrumbs. Heat the clarified butter in a pan and fry the fish until golden brown on both sides. Arrange the fried fish, potato salad, and remoulade on plates. Garnish with lettuce and lemon. Serve with a cool, light beer.