Fillet a flat fish and mayonnaise
This is how to prepare a whole flat fish. My favorite method is breading and deep-frying, served with homemade tartare sauce for a delicious meal.
Mayonnaise
2 Egg yolks
20ml Vinegar (white wine)
1Tbsp Dijon mustard
175ml Rapeseed oil
1/4 lemon juice
Salt + pepper
Slowly stream your oil into the egg yolks, vinegar and dijon. Finish with a little lemon juice and seasoning.
Tartare
Mayonnaise from above
30g Shallot (diced)
30g Capers
30g Cornichons (diced)
5g Parsley (chopped)
Dice your ingredients and mix with the mayonnaise.
Pane sole
100g Flour (plain)
Salt + pepper
2 Eggs
100g Panko breadcrumbs
Fry in hot oil at 180C until golden brown and cooked.
