Back fish in beer dough with remoulade

Back fish in beer dough with remoulade
Quantity Ingredient
40 g Butter
125 g Wheat Flour Type 405
0,125 l Beer
3 Eggs
1 Egg Yellow
1 tsp Mustard
2 tsp Lemon juice
5 g Sugar
0,125 l Maize Germ Oil
0,5 Onions
1 tsp Pickled capers
1 Cucumber spice
1 tsp Green pepper grains
1 tbsp Parsley
1 tbsp Dill
500 g Saithe Filet

For baking fish in beer dough with remoulade first melt butter and let cool. Mix flour and beer. Season with a pinch of salt. Beat 2 eggs in separate bowls. Stir 1 egg yolk into the beer dough. Leave to swell for 15 minutes. Stir in the butter. Beat the egg whites until stiff. Lift under the dough. Boil 1 egg hard and allow to cool. For the remoulade, mix 1 egg yolk, mustard, lemon juice and a pinch of sugar. Using a whisk, stir in the oil drop by drop and then in a fine stream until the remoulade becomes creamy. Finely chop and add onion, capers, cucumber, pepper, grains, parsley and dill. Peel egg. Chop into fine cubes. Mix into the remoulade. Heat the deep fryer to 175° C. Back fish in 3 portions divide. Season with salt and pepper. Turn dough in beer. Bake fish in beer dough in portions for 5 minutes. Drain. Back fish with Remoulade arrange.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour

All data per serving:
857 kcal
36 g
44 g
64 g

(C)opyright by Marions Kochbuch