Breaded Fish with Potatoes

Ingredients

• 800 g Atlantic cod fillets frozen or fresh (4 fillets)
• Salt
• Pepper
• 4 tsp lemon juice
• 800 g waxy potatoes (from yesterday)
• 1 bunch dill
• 3 cornichons
• 1 onion
• 3 Stalks Parsley
• 150 g sour cream (10% fat)
• 80 g mayonnaise (4 tbsp)
• 1 romaine lettuce head
• 1 lemon
• 50 g whole wheat flour
• 2 Eggs
• 200 g whole wheat breadcrumbs
• 5 tbsp butter

Instructions

1. 1.

   If necessary, thaw the fish, pat dry, season with salt and pepper, and drizzle with 2 tsp lemon juice.

2. 2.

   Peel the potatoes and boil in plenty of salted water for about 20–30 minutes until tender.

3. 3.

   Wash the dill, shake off excess water, finely chop two-thirds, and set aside the rest as small sprigs for garnish. Finely chop the cornichons for the sauce. Peel and dice the onion. Wash the parsley, shake dry, and finely chop. Mix sour cream and mayonnaise, then stir in parsley, cornichons, and onion; season with 2 tsp lemon juice, salt, and pepper.

4. 4.

   Quarter the romaine lettuce lengthwise, wash, drizzle with the remoulade sauce, and arrange on plates. Rinse the lemon hot, dry it, grate, cut into wedges, and place alongside the dill sprigs on the salad.

5. 5.

   First coat each fish fillet in flour, then dip in beaten eggs, and finally press into breadcrumbs. Heat 3 tbsp butter over medium heat and fry the fillets until golden brown on both sides. In the remaining 2 tbsp butter, toss the cooked potatoes with chopped dill and a pinch of pepper. Plate everything together immediately and serve with extra remoulade in small bowls.