Serves 4 people
2 tbsp Nicolas Vahé Mayo / Estragon
1 handful fresh basil
2 tbsp crème fraiche, 38%
2 tsp Nicolas Vahé Pickles / Savoury Gourmet Sauce
Salt and pepper
100 ml flour
100 ml breadcrumbs
4 cod fillets
4 fish fillets
4 slices of rye bread
A handful of crisp salad
Cress for garnish
1 organic lemon in wedges
Blend mayo and basil with a hand blender. Add crème fraiche and pickles and stir well. Add salt and pepper to taste.
Mix breadcrumbs and flour in a soup plate and dip the fish in egg followed by the flour.
Fry the fillets on each side for a few minutes on a hot pan with lots of oil.
MAYONNAISE, TARRAGON, 135 G.
PICKLES SAVOURY GOURMET SAUCE, 150 G.
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