Julia’s Crumbed Fish With Cos Salad + Yoghurt Tartare

Crumbed flathead with cos salad + yoghurt tartare

(Serves 4)

400g Flathead fillets
2 eggs
1 tbsp full cream milk
Plain flour, for dusting
Panko, for crumbing
Salt and pepper
Impartial vegetable oil, for frying

Yoghurt tartare

200g pure full fats yoghurt
50g Japanese mayonnaise
1 French shallot (eschalot), finely chopped
10 cornichons, roughly chopped
2 tbsp salted capers, rinsed
Handful every of dill fronds and chives, finely chopped
Juice of half a lemon
Salt and pepper, to style

Cos salad

1 child cos lettuce, leaves separated
2 Lebanese cucumbers, finely sliced
1 French shallot (eschalot), halved and thinly sliced
1 avocado, halved and roughly chopped
Small handful of dill fronds and chives, roughly chopped
2 tbsp additional virgin olive oil
Juice of half a lemon
Salt, to style

Lemon wedges, to serve

Technique

First, put together the yoghurt tartare by combining the entire components in a bowl. Season with salt and pepper. Cowl and preserve refrigerated till prepared to make use of.

For the salad, organize the lettuce, cucumbers, shallot, avocado, dill and chives in a big bowl. Put aside.

Whisk collectively the olive oil and lemon juice in a small bowl and season to style. Put aside.

For the fish, season the fillets with salt and pepper and put aside. Whisk collectively the eggs with the milk in a small bowl. Switch to a shallow dish or tray. Line one other shallow dish or tray with some plain flour, and do the identical with the panko. You need to now have the fish, plus three trays prepared for crumbing. Working with one fillet at a time, mud the fish in flour, shaking off extra, adopted by the egg combine and ending with the panko, patting the fish to make sure the breadcrumbs follow the fish. Switch to a plate and proceed with the remaining fillets.

Warmth ½ – 1 cm of oil in a big fry pan over a medium warmth. Fry the fish till golden and cooked by, round 2 minutes on all sides. Drain on a wire rack and season with salt.

Gown the salad with the dressing and serve the fish with the salad, yoghurt tartare and lemon wedges.

What else I’m cooking:

I’m making use of stone fruit whereas it’s nonetheless round – in salads, grilled and served with mascarpone or baked right into a cake – my most up-to-date one being a pistachio cake with apricots and blackberries. Tis’ the season!

What else I’m consuming:

All the pieces at Florian. Till not too long ago I’d solely been there for breakfast, and had my go-to – the superbly cooked omelette. However their lunches are merely wonderful – suppose stuffed greens with rice and herbs, grilled octopus with white beans and salad of nectarines, feta, cucumber and lettuce. The kind of meals I like to eat!