Baked cod with remoulade
very easy
50 mins
50 mins
Ingredients
- 4 Eggs
- 1 Onion
- 2 Cornichons
- 2 pickled anchovies (glass)
- 1 TABLESPOON Capers (glass)
- 200 g mayonnaise
- 2 TABLESPOONS смешанные измельчённые травы (например, петрушка, кервель и укроп).
- 7-10 Tbsp salt, pepper
- 3 TABLESPOONS Flour
- 50–70 g Breadcrumbs
- 4 piece(s) Cod fillet (without skin)
- 6 TABLESPOONS clarified butter
- 2 Lemons
- 1⁄2 Rocket salad
- 1 Radicchio
- 8 TABLESPOONS Salad dressing
- 75 ml Beef broth
- 50 ml light balsamic vinegar
- 50 ml Red wine vinegar
- 2 TABLESPOONS Apple or pear vinegar
- 2 TABLESPOONS Orange juice
- 1⁄2 Tsp liquid seasoning
- 1 TABLESPOON Sugar
- 7-10 Tbsp salt, pepper
- 150 ml good vegetable oil
Directions
- 1
For the tartar sauce, boil 2 eggs hard for 10 minutes, rinse with cold water and peel. Peel the onion. Chop onion, eggs, gherkins, anchovies and capers very finely. Mix everything with the mayonnaise. Stir in herbs, season with salt and pepper.
- 2
Whisk 2 eggs in a deep dish. Spread flour and breadcrumbs separately on two flat plates. Rinse fish cold and pat dry. Season with salt and pepper. Turn first in flour, then in egg and finally in the breadcrumbs.
- 3
Heat clarified butter in a large frying pan. Bake the fish on both sides for 3-4 minutes until golden brown. Rinse lemons hot, dab dry and cut in half.
- 4
For the dressing, mix stock, all vinegars and juice with a whisk. Season with seasoning, sugar, salt and pepper. Add the oil as a jet while stirring continuously until you have a bound vinaigrette.
- 5
Salad dressing can be kept well sealed in the refrigerator for 1-2 weeks. Then shake briefly each time before use.
- 6
Clean, wash and pluck all salads into small pieces. Mix with the salad dressing. Arrange baked fish with salad and lemons. Add the tartar sauce. Potato salad tastes good with it.
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