Fried Kish Redfish with Pickled Cucumber Salad, Potatoes, and Oslofjord Buttersauce
Ingredients
Portions
4
Units
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
4
redfish
150
ml
flour
8
potatoes
1
cucumber
200
ml
5% white vinegar
dill
1
lemon
100
g
butter
150
ml
full-fat cream
parsley
salt and pepper
No items found.
No items found.
No items found.
No items found.
No items found.
4
redfish
redfish
150
ml
flour
0.63
cup
flour
8
potatoes
potatoes
1
cucumber
cucumber
200
ml
5% white vinegar
0.70
cup
5% white vinegar
dill
dill
1
lemon
lemon
100
g
butter
3.50
oz
butter
150
ml
full-fat cream
0.63
cup
full-fat cream
parsley
parsley
salt and pepper
salt and pepper
No items found.
No items found.
No items found.
Directions
- Slice the cucumber on a mandolin or very thinly with a slicer. Sprinkle salt and pepper on the cucumbers in a bowl and add vinegar and dill sprigs.
- Remove the heads and guts from the Redfish and rinse in cold water. Pat dry with a paper towel. Dip each side of the fish in flour mixed with salt and pepper.
- Fry the fish in butter in a medium-warm frying pan for approximately 3 minutes on each side until brown.
- Bring the cream to boiling point without boiling it too hard until the cream is reduced and thick. Whisk in the butter, little by little under the boiling point. Remove from heat and whisk in lemon juice and parsley. Season with salt and pepper.
- Serve with boiled potatoes, sauce, and cucumber salad.
