Fish Colbert

Fish colbert

INGREDIENTS

4 fish fillet (small to medium size)
2 Eggs
60ml milk
200 g of Breadcrumbs
Salt
Pepper
Extra virgin olive oil

Method

1.In a dish prepare beaten eggs with milk, salt and pepper.

2.Dip each side of the fillet in the beaten eggs

3.Then breadcrumbs to coat completely.

4.Preheat extra virgin olive oil in a pan and fry the fillet until they golden   brown on the both sides.

5.Drain on kitchen paper.

6.Serve hot with french fries or roquette leaves,a piece of lemon and tartare sauce

Tartare sauce


2 egg yolks, at room temperature
15ml fresh lemon juice
185ml light olive oil
30ml sour cream
15gm finely chopped gherkins
15gm finely grated brown onion
30gm finely chopped capers
30gm finely chopped fresh continental parsley
15ml fresh lemon juice, extra
Salt & freshly ground black pepper

Method

1.Place the egg yolks and lemon juice in a bowl and whisk for 30 seconds or until   well combined.
2.With the continuous motion, gradually add the oil in a thin steady stream until   mixture is thick and pale. Transfer mayonnaise to a medium bowl.
3.Add sour cream, gherkin, onion, capers, parsley and extra lemon juice to   mayonnaise, and stir to combine.
4.Taste and season with salt and pepper. Transfer to a serving bowl, cover with   plastic wrap and store in the fridge until required





.