Fillet a flat fish and mayonnaise

This is how to prepare a whole flat fish. My favorite method is breading and deep-frying, served with homemade tartare sauce for a delicious meal.

Mayonnaise

2 Egg yolks
20ml Vinegar (white wine)
1Tbsp Dijon mustard
175ml Rapeseed oil
1/4 lemon juice
Salt + pepper

  1. Slowly stream your oil into the egg yolks, vinegar and dijon. Finish with a little lemon juice and seasoning.

Tartare

Mayonnaise from above
30g Shallot (diced)
30g Capers
30g Cornichons (diced)
5g Parsley (chopped)

  1. Dice your ingredients and mix with the mayonnaise.

Pane sole

100g Flour (plain)
Salt + pepper
2 Eggs
100g Panko breadcrumbs

  1. Fry in hot oil at 180C until golden brown and cooked.

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Roast rib of beef and red wine jus

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Chicken stock and perfect pilaf rice