Crispy Fish with Potato Salad and Herb Sauce
Servings: 2 people
Ingredients
Herb sauce
- 1 tablespoon Shallot cubes
- 1 Tablespoon (level) Extra virgin olive oil
- 125 ml Chicken broth
- 20 g Cucumber, peeled, pitted, finely diced
- 20 g Pickled cucumber, finely diced
- 1 tsp Capers, finely diced
- 1 tsp Garlic cubes
- 2 tbsp Chives, chervil, parsley, finely chopped, each
- 2 tablespoon Mayonnaise
- 75 g Yogurt 10% fat
- 10 g Creme fraiche Cheese
- 1 Tablespoon (level) Lemon juice
- Salt
- Ground white pepper
potato salad
- 400 g Jacket potatoes, peeled and diced
- 100 g Cucumber, peeled, pitted, diced
- 2 Pc. Pickles, diced
- 200 ml Chicken broth, hot
- 30 g Shallot cubes
- 1 Knife point Grated saffron
- 3 Tablespoon (level) Bianco balsamic vinegar
- Salt
- 1 pinch Sugar
- Black pepper from the mill
- 3 tablespoon Tomato, peeled, pitted, diced
- 2 tablespoon Bacon cubes, warm, mixed
- 2 tablespoon Leaf parsley, finely chopped
- 3 Tablespoon (level) Extra virgin olive oil
Fresh fish
- 400 g Redfish fillet
- Salt
- Black pepper from the mill
- Whisked eggs
- Flour (double handle)
- Panko (breadcrumbs)
- Butaris (clarified butter)
Instructions
Herb sauce
- Sweat shallots in olive oil. Deglaze with broth. Add the gherkins and pickles and let simmer for 10 minutes. Refrigerate. Add herbs, garlic and capers. Puree. Stir in mayonnaise, yoghurt and creme fraiche. Season with salt, pepper and lemon juice.
salad
- Bring the lettuce and gherkin cubes to the boil in the broth. Add the shallots, saffron, vinegar, sugar, salt and pepper. Let simmer for about five minutes. Pour over the potato cubes and let it steep. Then fold in the bacon, tomato, parsley and oil. Season again to taste.
fish
- Cut the redfish into pieces. Season and turn in flour. Roll in egg and panko. Bake in Butaris until golden brown. Serve with the potato salad. Serve with extra sauce.
Nutrition
Serving: 100g | Calories: 179kcal | Carbohydrates: 1.8g | Protein: 9.3g | Fat: 15g