Tuesday, 9 January 2018

Danish Style Fish Revisited

Carole's Chatter: Danish style Fish

I got the idea for this Danish style dish off a programme on Food TV - Tareq Taylor's Nordic Cookery.

Of course, I didn't replicate his dish exactly – but it was pretty close.

You cut your white fish up into serving sized portions (I used snapper) and then dip it into a mix of egg yolk and 2 tablespoons of mustard – I used one Hot English and one Dijon.  (Next time I'd be tempted to go for all Hot)

Carole's Chatter: Danish style Fish

You then coat the egged fish in chickpea flour – Tareq recommended rye flour but I didn't have any.

Then you just sauté your fish as usual in a mix of oil and butter being careful not to overcook it.  I was pleased that the fish wasn't overcooked but still had a nice colour.  The mustard flavour was actually very subtle.

1 comment:

  1. Mustard seems like a natural with fish if it’s not overwhelming. I like this.


Your comments are most welcome. Cheers