John Myers
Redfish Fritters with Mustard Sauce and Cucumber Salad
The perfect redfish fritters with mustard sauce and cucumber salad recipe with a picture and simple step-by-step instructions.
- 360 g Redfish fillet
- 2 Pc. Eggs
- Flour for breading
- Panko flour
- 1 tablespoon Whipped cream stiff
- Chili salt
- White milled pepper
- Butaris
- 200 ml Fish stock
- 1 tablespoon Pernod
- 3 tablespoon Creme fraiche Cheese
- 10 g Mustard extra hot
- 15 g Ice cold butter
- Salt
- Clean the red perch ready to cook and, if necessary, debone. Cut six to eight even pieces. Season with chilli salt and pepper. Whisk eggs with whipped cream. First roll the fish in flour, then in egg and finally in panko flour. Then again in egg and Bread with panko flour.
- Reduce the fish stock with Pernod to 150 ml, stir in the creme fraiche and let it boil through. Turn the heat down, keep the sauce warm and stir in the mustard, do not let it boil again. Season with salt and pepper and add the butter before serving.
- Prepare the cucumber salad according to your own taste. I peel the cucumber, cut it into thin slices and let it sit for about 1 hour, sprinkled with salt, wash it off and dry the slices. My dressing consists of vinegar and a pinch of sugar , Cream, salt, pepper and dill.
- Bake the fish fritters in Butaris until golden brown, serve with boiled potatoes and cucumber salad, serve with sauce.
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