BREADED SOLE AND REMOULADE SAUCE

I had this in Copenhagen in an open faced sandwich which is a great way to use the leftovers.

I had this in Copenhagen in an open faced sandwich which is a great way to use the leftovers.

Makes 4 to 6 servings

Ingredients

  • 1 lb boneless, skinless white fleshed fish fillets (eg. sole, plaice, turbot), in serving sized pieces
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 2 cups breadcrumbs (preferably panko)
  • 1/4 cup vegetable oil or more if necessary
  • 4 thin slices dark rye bread with seeds
  • 1 tbsp soft butter
  • lemon slices and sprigs of parsley
  • Remoulade sauce:
  • 1/2 cup mayonnaise
  • 2 tbsp chopped gherkins
  • 1 tbsp capers, well-drained and chopped
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp curry paste or powder, optional
  • 1 tbsp chopped fresh parsley

Method

    1. Pat fish dry and sprinkle with salt and pepper.

    2. Place flour in a shallow dish.  Beat eggs in another shallow dish and  breadcrumbs in another shallow dish. Dip fish first into flour, shake off excess. Dip into eggs and allow excess to drip off. Pat in breadcrumbs firmly.

    3. To cook, heat oil in a large skillet.  Cook fish in batches, in a single layer, a few minutes per side until browned. They will cook quickly 2 to 3 minutes per side unless they are very thick.  Drain on paper towels.

    4. Prepare remoulade by combining mayonnaise with pickles, capers, lemon juice, mustard, curry paste and parsley.

    5. Drizzle fish with sauce and garnish with sprigs of parsley and lemon.

BREADED SOLE AND REMOULADE SAUCE

Find more of Bonnie's delicious recipes in her cookbooks: