Description
Fiskefilet med Remoulade in low-fat Greek yogurt.
Ingredients
Scale
Fiskefilet
- 1 pound flounder filets, cut into 8 filet pieces (that can fit onto one piece of rye bread)
- ¼ cup chickpea flour
- ¼ cup rolled oats, coarsely ground
- ¼ flaxseed, coarsely ground
- 3 tablespoons paprika
- 2 teaspoons salt
- 2 teaspoons freshly ground pepper
- 1 teaspoon cayenne pepper
- 1–2 eggs, beaten
Remoulade
- 1 cup low-fat Greek yogurt 1%
- 1 tablespoon mayonnaise
- 1 tablespoon mustard
- 2 handfuls chopped fresh parsley
- 4 cornichons (French pickles), very finely diced
- 3 tablespoons apple cider vinegar or lemon juice
- Salt and pepper to taste
- Optional Ingredients
- ½ cucumber (or 1 Persian cucumber)
- 2 tablespoons anchovy paste or finely chopped anchovies
- 2 handfuls finely chopped fresh tarragon
- ½ coarsely grated apple
- 1 coarsely grated carrot
- Capers
- 1 teaspoon sugar (coconut sugar)
- Spice like turmeric, cumin, paprika, cayenne
Instructions
Stage 1 – Create Your Remoulade
- Combine all ingredients for the remoulade into a large bowl. Place in the fridge to let the flavors mingle together. The remoulade will only get better with time!
Stage 2 – Create Your “Dredging Workstation”
- Grind and mix the chickpea flour, rolled oats, flaxseed and seasonings into a coarse meal that will coat the flounder for frying. Place into a shallow dish or bowl
- In a separate bowl, beat the eggs and set next to the batter mix
- Set the flounder filets next to the beaten egg bowl to have your “assembly line” to dredge and coat the filets
Stage 3 – Dredge Your Fiskefilet
- Dip a filet in the egg batter and coat well. Pull out and let excess egg mixture drip prior to bringing to batter
- Coat the filet thoroughly in batter and place onto another plate. Repeat for all filets
Stage 4 – Fry Your Fiskefilet
- Add plenty of frying oil (we used coconut oil) to a large saucepan or skillet. Once the pan and oil are hot and bubble, place the filets into the pan and fry for at least 1 minute on each side. The goal is to fry each side until golden brown
- Once golden brown, remove each filet and put on a plate with a paper towel to absorb the excess oil
Stage 5 – The Finished Product
- Take a piece of rye bread (preferably Danish rugbrod and toasted), and coat with a layer of butter or mustard and a slice of lettuce. Place the filet on the lettuce with a hearty scoop of remoulade
- Additional condiments or garnishes could include: tomatoes, lemon slices, capers, etc.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer
- Cuisine: Danish