My take on a homemade fish fillet, where everything is homemade and of the highest quality possible!
Recipe for fish fillet with potatoes and parsley sauce
My take on a homemade fish filet, where everything is homemade and of the highest possible quality.
The fish was purchased from the fishmonger who recommended these delicious witch fish fillets over the more classic plaice, cod, or flounder. I often rely on professionals for such decisions, and here I had no doubt that he knew what he was talking about. They come in many different sizes, so I chose them on the larger side and bought one extra compared to the four people we were. There’s always someone who can eat a little more 🙂
I often find it difficult to get the salt flavor into homemade fish filets, but with the help of gourmet salting, this was not a problem here.
The potatoes were, of course, asparagus potatoes (they are my favorite when boiled) and the homemade parsley sauce was made, among other things, with the cooking water from the potatoes and a homemade vegetable stock.
Servings: Portions
Fish fillet with potatoes and parsley sauce
My take on a homemade fish fillet, where everything is homemade and of the highest quality possible!
Ingredients
Fish Fillet
- 5 pcs. Cutlet Fillet can be replaced by other flatfish, e.g., plaice
- Coarse salt
- Egg For the breading.
- Wheat Flour For the breading.
- Salt
- Pepper
- Panko For the breading. Can be replaced by breadcrumbs.
- Butter For frying
Parsley Sauce
- 40 gram Butter
- 52 gram Wheat Flour
- 200 gram Water Boiling water from the potatoes
- 400 gram Vegetable Stock
- 300 gram Milk
- 100 gram Cream
- Spices Salt, pepper, lemon juice, apple cider vinegar, sugar, and possibly freshly grated nutmeg
- 0.5 bunch Parsley Chopped
Potato
- 600 gram Potato e.g., new potatoes
- Salt
Salad
- 0.5 pcs. fennel
- 0.5 pcs. Apples
- 15 gram Lemon Juice
Serving
- Lemon In wedges
Instructions
Fish fillet
- Take the fish out of the bag and lay them in a row. Sprinkle salt over them, then flip and repeat.
- Let them rest with the salt for 15 minutes. This draws out excess moisture from the fish and makes it firmer and juicier. I use this technique for almost all the fish I prepare.
- After 15 minutes, rinse the fish under cold water and pat them dry thoroughly. This can be done with a kitchen towel or paper towels.
- The fish is now ready to be breaded.
- Whisk eggs and pour them onto a plate.
- Pour flour onto a plate along with salt and pepper.
- Pour your breadcrumbs/panko onto a plate.
- Coat the fish in flour and then in the eggs.
- Finally, coat them in the panko/breadcrumb mixture and place them on a cutting board.
- Add plenty of butter to the pan and heat it over medium-high heat.
- When the butter stops foaming, carefully place the fish in the pan.
- The fillets need to be fried for about 3-4 minutes on each side. If you insert a meat skewer into the fish and it "meets no resistance," then it is done.
Parsley sauce
- A large pot is needed for the sauce, as this is a rather large portion to be made for 4 people.
- Melt butter over medium-high heat and add 1 tbsp. of flour at a time while whisking vigorously.
- When all the flour has been used, you'll have a large roux.
- Add boiling water while whisking vigorously.
- Continue whisking and add the vegetable stock.
- Reduce the heat to medium, and when the sauce has thickened, add the milk.
- Next, add the cream and let it simmer for 5 minutes.
- Season to taste with salt, pepper, lemon juice, vinegar, sugar, and possibly freshly grated nutmeg.
- 2 minutes before the sauce is ready, add the chopped parsley and let it simmer for 1-2 minutes with the parsley in it.
- The sauce is now ready to serve.
Boiled potatoes
- Scrub or peel the potatoes and cut the largest ones into slightly smaller pieces, if necessary.
- It is always a good idea to ensure that the potatoes you are boiling are of roughly equal size so that they cook evenly.
- Place the potatoes in water with a pinch of salt.
- New potatoes "usually" need to boil for about 15 minutes and should then be left to sit in the water for 5 minutes after boiling.
- The way to ensure the potatoes are cooked is to insert a sharp knife into the thickest part of the potato, and if it releases easily, it is done.
Salad
- Fennel and apple go well together, making it a great salad to accompany fish.
- I always use a mandoline slicer for fennel, so it is sliced as thinly as possible.
- While I have the slicer out, I might as well slice the apples with it as well.
- Mix fennel and apple in a bowl and add 1 tbsp. of lemon juice over it.
- Let it sit for 5-10 minutes before serving the salad.
Serving
- Cut a lemon into wedges so that juice can be squeezed over the fish.
- Sprinkle a pinch of flaky salt over the fish fillet and serve it with the potatoes, sauce, and salad.