2020-08-13 / test@t
Haddock with gremolata and cucumber sauce
- 600 g of haddock fillet
- 2 tbsp. l. vegetable oil for frying
- 4 lemon slices, to serve
- 2 sprigs of parsley, tarragon and mint
- 1 slice toasted white bread
- 2 tbsp. l. butter
- 1 tbsp. l. capers
- 2 pickled cucumbers
- 2 sprigs of dill
- 2 sprigs of parsley
- 150 g homemade mayonnaise
- 1 tsp mustard
- 1/4 lemon zest
- 1 tsp lemon juice
STEP-BY-STEP COOKING RECIPE
Wash the haddock fillets, pat dry with a paper towel. Brush with olive oil, salt and pepper.
Prepare the gremolata. Put herbs, bread and butter in a blender bowl, salt and grind until smooth.
Preheat the oven to 190-210 C. Pour 250 ml of water into a steam container. First, fry the fish until golden brown in a skillet. Then place the fish on a baking sheet and steam bake on Fish mode for 15 minutes.
Switch off the steam function. Remove the fish, place the gremolates on top of it and flatten. Return the fish to the oven and grill on the convection mode for another 5-10 minutes, until the gremolata is crispy.
For the sauce, chop the capers with a knife, cut the pickled cucumbers into small cubes, chop the herbs finely. Mix prepared ingredients with mayonnaise, add mustard, zest and lemon juice, mix thoroughly. Serve the fish with the sauce and lemon wedge.