Sea bass in batter with potato-cucumber salad

Ingredients

• 4 sea bass fillets (ready to cook, skinless, about 160 g)
• Salt
• pepper (ground)
• 2 tbsp lemon juice
• 80 g flour
• 2 Eggs
• 150 g breadcrumbs
• 3 tbsp clarified butter
• Salt
• pepper (ground)
• 500 g waxy potatoes
• 70 ml meat broth
• 5 radishes
• 1 cucumber salad
• 2 tbsp white wine vinegar
• 6 tbsp vegetable oil
• 3 cornichons
• 1 onion
• 150 g Sour cream
• 4 Tbsp mayonnaise
• 3 tbsp chopped parsley
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Wash the fish, pat dry, season with salt and pepper, drizzle with lemon juice. Wash potatoes, boil in salted water for about 25 minutes, drain, shock, peel, slice, then pour hot meat broth over them in a bowl. Wash radishes, trim, thinly slice. Peel cucumber, finely dice, mix with radishes and potatoes. Whisk vinegar, oil, salt and pepper into a dressing, drizzle over the potato salad.

2. 2.

   Coat fish first in flour, then beaten egg, finally breadcrumbs, pressing crumbs onto surface. Heat clarified butter and bake fillets in portions on both sides until golden yellow.

3. 3.

   Finely chop cornichons. Peel and dice onion. Mix sour cream and mayonnaise, stir in parsley, cucumber, onion; season with lemon juice, salt and pepper. Drain fish on kitchen towel and serve with potato salad and sauce.