Servings: people
Peace Fish with Tartar Sauce
My take on a delicious peace fish served on a slice of rye bread with tartar sauce. War fish is a dish that originated during World War II. As it was dangerous to fish due to sea mines, an alternative was invented: Parsnips coated with egg and breadcrumbs.
Equipment
- Cutting Board
- Chef'S Knife
- Oven
- Baking Tray
- Bowl
- Frying Pan
- Immersion Hand Blender
Ingredients
Peace Fish
- 0.5 pcs. Celery
- Olive Oil
- 150 gram Flour
- 200 gram Water
- 2.3 gram Paprika
- 2.4 gram Onion Powder
- 3 gram Salt
- 5 gram Dijon Mustard
- Grate
- 50 gram Butter
Tartar Sauce
- 1 pcs. Egg
- 5 gram Dijon Mustard
- 0.5 pcs. Lemon only the peel
- 15 gram Lemon Juice
- 1.5 gram Dill dried
- 184 gram Oil
- 9 gram Capers chopped
- 2 pcs. Cornichons chopped
- 0.25 pcs. Red Onion finely chopped
- Salt and Pepper
Instructions
Peace Fish
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Peel the celeriac and cut it into 1 cm thick slices.
- Place the slices on a baking sheet and brush both sides with olive oil.
- Bake the celeriac in the middle of the oven for 8 minutes.
- Take them out and let them cool.
- Mix flour, paprika, onion powder, and salt in a bowl.
- Add water and mustard and whisk it into a smooth, slightly thick batter.
- Heat a pan to medium-high, pour oil in to cover the bottom, and add some of the butter.
- Dip the celeriac slices in the batter and coat them in breadcrumbs.
- Fry the celeriac slices on both sides and place them on a plate with paper towels.
Tartar Sauce
- Put eggs, mustard, lemon, dill, oil, salt, and pepper in a hand blender glass.
- Insert the hand blender into the bottom of the glass and blend until it looks like mayo.
- Add capers, cornichons, and red onion and season with salt and pepper.
Serving
- Serve the peace fish on a slice of rye bread with the sauce and a slice of lemon.