Baked fish with potato cucumber salad and remoulade

Ingredients

• 600 g Potatoes
• Salt
• 1 onion
• 5 tbsp oil
• 0.5 cucumber
• 200 ml vegetable broth
• 5 tbsp white wine vinegar
• Pepper
• 1 pinch sugar
• 1 bunch chives
• 1 bunch parsley
• 1 bunch dill
• 2 hard-boiled eggs
• 2 tbsp capers
• 125 g mayonnaise
• 75 g yogurt (0.1% fat)
• 2 tbsp medium-hot mustard
• 1 tbsp Lemon Juice
• Salt
• Pepper
• 600 g cod fillet (in 8 equal pieces)
• 1 tbsp Lemon Juice
• Salt
• Pepper
• 2 Eggs
• 160 g flour
• 175 ml light beer
• fat for frying
• dill for garnish

Instructions

1. 1.

   Wash potatoes and boil in salted water for 20-25 minutes. Peel onion and dice finely. Heat 1 tbsp oil. Sauté onion until translucent. Peel cucumber, halve lengthwise, remove seeds, slice into rounds. Bring vegetable broth to a boil. Drain potatoes, let cool briefly, peel. Slice potatoes and pour broth over them. Let sit for 30 minutes. Mix vinegar with salt, pepper, sugar and remaining oil. Add cucumbers, onion cubes and dressing to potatoes.

2. 2.

   Rinse herbs, shake dry, finely chop. Dice eggs and capers. Whisk mayonnaise with yogurt, mustard and lemon juice. Season with salt and pepper. Fold in herbs, eggs and capers.

3. 3.

   Drizzle cod with lemon juice and season with salt and pepper. Separate egg whites from yolks. Beat 150 g flour with beer and yolk. Season with salt and pepper. Whip egg white to stiff peaks and fold in. Heat fat for frying. First coat fish in remaining flour, then in batter. Fry portions in hot fat for 3-4 minutes until golden brown. Drain on paper towels.

4. 4.

   Taste potato salad again. Plate together with baked fish and remoulade. Garnish with dill.