Coated Cod with Sauce Skagen - Panerad torsk med skagensås

COATED COD WITH SAUCE SKAGEN

Panerad torsk med skagensås

Serves 4

4 skin- and boneless cod fillets,

each approx 5½ oz

flour for coating

3 eggs

dried breadcrumbs for coating

butter and oil for frying

salt, pepper

Sauce Skagen:

7 oz peeled shrimp

1 red onion

1 bunch chives

0.8 cup mayonnaise

0.4 cup soured cream

2 teaspoons grated horseradish

fresh juice from ½ lemon

1 teaspoon French mustard, Dijon type

a few drops of Worcestershire sauce

Decoration:

watercress

For serving:

fried broccoli

lemon halves

Peel the onion for the sauce. Finely chop onion and chives, as well as the shrimp if they're large. Mix with remaining ingredients for the sauce and store in the fridge.

Coat the fish fillets in flour, then in beaten egg and last dried breadcrumbs. Fry in lots of butter and oil until crisp and nicely colored, about 3 - 4 minutes on each side.

Put on a serving plate and decorate with watercress. Serve with the Sauce Skagen, some fried broccoli and lemon halves.

Enjoy!

Bella