Fried fish with potatoes and creamy sauce is a traditional Swedish dish. In Denmark we also eat a lot of fried fish with a must-have to it – the danish remoulade sauce.
But instead of the typical Swedish or Danish dish, I do my own with a twist. The fried fish is this time made with cod but you can also use haddock or another white fish. I have replace the potatoes with red beets because I think it brings the dish to a new level and also, red beets are a great source of fiber, folate and vitamin C. The creamy sauce has a taste of fresh horseradish and lemon. I top the dish with roasted corn. I hope you like it!
Ingredients (4 pers):
- 1-1.2 lb cod (or other white fish)
- 1/2 cup all purpose flour
- 2 eggs
- 1 cup panko crumbs (or bread crumbs)
- butter for frying
- 1-1 1/2 lb red beets
- 7.5 oz creme fraiche
- 1 1/2 inch fresh horse radish
- 1/2 lemon (juice and grated peel)
- 1 tbs honey
- salt and pepper
- 1 can corn
Start with washing the red beets. Place them in a saucepan and cover them with water. Boil for 20 minutes (if you have fresh beets) or 40 minutes (if your beets are a bit older). Pour out the hot water and pour cold water over the beets. Peel the red beets, easiest is with your hands. Cut them in smaller pieces. Use a pan and heat some butter and let the red beets shortly fry in the butter. Flavour with some salt.
Cut the fish in smaller pieces and get some salt on each fish. Dip each piece of fish first in flour, then in the whisked eggs and then in the panko crumbs. Fry the fish in a pan with generous with butter. Make sure you don’t have too many fishes in the pan at the same time, that will lower the temperature. Fry until each side gets the golden fried color.
For the creamy sauce, mix creme fraiche with the peeled, grated (smallest holes on the grater) horse radish, juice and peel from the lemon, honey, salt and pepper.
For the corns, use a pan with butter and fry for a minute or two until the corns start to get color.
Serve with fresh lemon and parsley.
My plates are from West Elm.