
Serves 4 people
Ingredients
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
1-2 eggs
4 fish fillets
4 slices of rye bread
Butter
Oil
A handful of crisp salad
Cress for garnish
1 organic lemon in wedges
Preparation
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.
Hungry for more?
Cucumber toast
Serves: 4 people Prep time: 15 minutes Ingredients 4 slices of toasted bread 1 pack of neutral-flavour cream cheese 1 cucumber, in thin, long slices Nicolas Vahé Olive Oil / Avocado Nicolas...
Avocado and kale toast
Serves: 4 people Prep time: 30 minutes Ingredients A handful of kale, rinsed and cut into smaller pieces 1-2 tbsp Nicolas Vahé Olive Oil / Avocado Nicolas Vahé Salt & Pepper / Everyday...
Roasted cauliflower
Serves: 4 people Time: 30-40 minutes, 20 minutes to bake Ingredients 1 cauliflower 3 tbsp olive oil 1-2 tsp Nicolas Vahé Salt / Fennel 1 glass of Nicolas Vahé Pesto / Vegan Preparation...