Remoulade is similar to tartar sauce and both work equally well with deep-fried, pan-fried, or roasted white fish.
Ingredients
- 4 hake fillets, about 6 oz (175 g) each, pinboned and skinned
- 1 tbsp extra virgin olive oil
- salt and freshly ground black pepper
- 4 small sprigs of thyme
- springs of watercress, to serve
- lemon wedges, to serve
For the Remoulade
How to Make It
- Preheat the oven to 400°F (200°C). To make the remoulade, mix all the ingredients in a small bowl and season to taste with anchovy paste and pepper.
- Brush the hake with the olive oil and season lightly. Arrange on a baking sheet and put the thyme on top. Bake in the oven for 6–8 minutes, or until cooked; it will be opaque and the flesh white and firm. Remove the fish and drain well on paper towels.
- Transfer the fish onto a warmed serving dish and garnish with the watercress and lemon wedges. Serve the remoulade separately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 347 kcal Calories from Fat: 216 kcal |
|
% Daily Value*
|
| Total Fat 24 g 69% |
Saturated Fat 4 g 20% |
Trans Fat 0.0 g |
Sodium 0.6 mg 0% |
carbohydrates 1.5 g 1% |
Sugars 1 g 1% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
