Fish fillets with deconstructed remoulade

Ingredients:

Fish fillets:

• 4 fish fillets
• Rasp
• 2 eggs
• 100g flour
• 50g butter for frying
• Salt
• Pepper

Salat:

• 3 carrots
• 1 small beetroot (red beet)
• 1 small cauliflower
• 1 small fennel
• 1 red peber
• Ice cubes

Dressing:

• ½dl sunflower oil
• 1 tbsp curry powder

Toppings:

• Dill
• Koriander
• Flat-leaf parsley
• 3 radises
• Lemon wedges

Method:

1 Start dressing

• Heat up sunflower oil on a pan
• Add curry and turn off heat
• Let the curry sit in the warm oil for a few minutes
• Pour oil gently to a bowl leaving the curry on the pan
• Some curry powder will transfer to the bowl. When it has settled on the bottom pour to another bowl
• Repeat pouring back and forth in clean bowls untill there clear oil with no visible powder

2 Prepare salat

• Prepare a large bowl with ice water
• Cut cauliflower in small strips and add to ice water
• Cut beetroot, fennel, red peper and carrots julienne and add to ice water

3 Prepare toppings

• Cut dill, parsley, koriander into a bowl
• Slice radises into a bowl
• Cut 4 lemon wedges into a bowl

4 Breaded fish fillets

• Begin heating up pan on low heat
• Whisk 2 eggs in bowl 1
• Add flour in bowl 2
• Mix rasp, salt, peper in bowl 3
• Bread the fish fillets via bowl 1 2 3
• Turn up heat to medium-high and add butter
• Fry the fish

5 Serve

• Drain salat from water and ice cubes
• Mix in dressing and half the herbs and some radises
• Arrange a layer of salat on big plates
• Lay fish fillets on top of the salat
• Sprinkle herbs and radises on top
• Lemon wedges

Et voilà

Original recipee from Royal Greenland here