Pan-fried Fish Fillet with Remoulade

Ingredients

• 2 Eggs
• 2 egg yolks
• 1 tbsp medium‑sharp mustard
• 0.25 l sunflower oil
• 2 tbsp white wine vinegar
• 4 tbsp crème fraîche
• 1 bunch mixed herbs (chervil, dill, chives, watercress, parsley)
• 1 tbsp capers
• 1 small onion
• 2 small cucumbers
• 2 anchovy fillets (in oil)
• Salt
• pepper (ground)
• 4 stone‑crab fillets (about 150 g each, or other fish fillets as desired)
• flour
• 1 egg
• breadcrumbs
• 3 tbsp vegetable oil
• 1 tbsp butter

Instructions

1. 1.

   Hard boil the eggs for the remoulade, cool, peel, halve and place yolks in a bowl.

2. 2.

   Add raw yolks and mustard to cooked yolks; whisk with a fork. Drizzle sunflower oil slowly while vigorously stirring with a whisk until creamy. Fold in vinegar and crème fraîche. Wash herbs, pat dry, finely chop. Dice capers, onion, cucumbers into small cubes. Rinse anchovy fillets under running water, cut small. Mix all with chopped egg white into the remoulade; season with salt and pepper.

3. 3.

   Pat fish fillets dry, lightly dust with flour. Dip in whisked egg then coat with breadcrumbs, pressing firmly. Heat vegetable oil in a large pan, add butter, fry fillets on both sides until golden brown. Drain on kitchen paper. Season and serve with remoulade.

4. 4.

   Garnish with lemon and chervil as desired.