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Fish 'n' chips with root vegetable fries and tarragon mayo
20
4 persons
Ingredients
Ingredients- Svansø Tarragon Mayonnaise
- 450 g cod or hake
- 4 carrots
- 4 parsnips
- 4 beetroots
- 2 eggs
- 4 dl panko breadcrumbs
-
Svansø Virgin Olive Oil
- A few stems of parsley
- Salt and pepper
Preparation
PreparationRoot vegetable fritters:
1. Preheat the oven or airfryer to 220 degrees C.
2. Peel the carrots, parsnips and beets and cut them into suitably thin sticks.
3. Toss them with olive oil and salt.
4. Place the fries in the oven for about 40 minutes or in an airfryer for about 15 minutes.
Fish 'n' chips:
1. Cut the fish into large pieces, season with salt and pepper and leave to brew.
2. Crack the eggs into a bowl and beat them well with a pinch of salt.
3. Place the panko breadcrumbs in a shallow dish or on a plate.
4. Wipe the fish well with a paper towel so that the egg and panko breadcrumbs stick.
5. Fold the fish into the egg mixture and then into the panko breadcrumbs. Press it together a little so it doesn't flake off.
6. Place the breaded fish in the oven or airfryer for about 10-12 minutes at 220 degrees.
Serving:
1. Arrange the root vegetable fries with the fish and sprinkle with flaky salt and freshly ground pepper.
2. Add some parsley on top and serve with a dollop of Svansø Tarragon Mayonnaise.
Product in the recipe
Product in the recipeGOOD TASTE IN GOOD COMPANY
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