Breaded Yellowtail with Yoghurt Remoulade and Pea Puree

Breading

1. Whisk the egg together lightly and transfer to a deep plate.
2. Put wheat flour and grill flour in separate plates.
3. Dip the fillets first in wheat flour, then in egg and then in grill flour.
4. Fry on both sides in a medium hot frying pan in good butter.

Yoghurt remoulade

1. Mix mayonnaise and yoghurt together with the juice and grated rind of half a lemon.
2. Finely chop dill and pickles and stir into the sauce. Served cold.

Pea puree

1. Cook the peas according to the instructions on the package.
2. Mash them with an immersion blender, together with butter and lemon juice.
3. Season to taste with salt and pepper.

Serve the fish with boiled potatoes, pea puree, yoghurt remoulade, lemon wedges and finely chopped dill.