Fiskefilet med Remoulade Recipe

Name: Fiskefilet med Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Full Fat Greek Yogurt; 1 Tablespoon Mayonnaise; 1 Tablespoon Mustard; 4 sprigs Fresh Parsley, Chopped; 4 whole Cornichons, Very Finely Chopped; 3 Tablespoons Apple Cider Vinegar; 1 whole Persian Cucumber, Diced (optional); 2 Tablespoons Anchovy Paste Or Finely Chopped Fresh Anchovies (optional); 4 sprigs Fresh Tarragon, Freshly Chopped; 1/2 whole Apple, Grated (optional); 1 whole Medium Carrot, Grated (optional); 1 teaspoon Coconut Sugar (optional); 1 teaspoon Capers (optional); 1/4 cups Chickpea Flour; 1/4 cups Rolled Oats; 1/4 cups Flaxseed, Coarsely Ground; 3 Tablespoons Paprika; 2 teaspoons Salt; 2 teaspoons Freshly Cracked Pepper; 1 teaspoon Cayenne Pepper; 2 whole Eggs, Beaten; 1 pound Flounder Fillets; Oil, For Frying; 8 slices Rye Bread, Preferably Danish Rugbrod And Toasted; Butter Or Mustard, To Spread On Bread; 8 leaves Lettuce; Your Favorite Sandwich Condiments Or Garnishes

Servings: persons

1 cup Full Fat Greek Yogurt
1 Tablespoon Mayonnaise
1 Tablespoon Mustard
4 sprigs Fresh Parsley, Chopped
4 whole Cornichons, Very Finely Chopped
3 Tablespoons Apple Cider Vinegar
1 whole Persian Cucumber, Diced (optional)
2 Tablespoons Anchovy Paste Or Finely Chopped Fresh Anchovies (optional)
4 sprigs Fresh Tarragon, Freshly Chopped
1/2 whole Apple, Grated (optional)
1 whole Medium Carrot, Grated (optional)
1 teaspoon Coconut Sugar (optional)
1 teaspoon Capers (optional)
1/4 cups Chickpea Flour
1/4 cups Rolled Oats
1/4 cups Flaxseed, Coarsely Ground
3 Tablespoons Paprika
2 teaspoons Salt
2 teaspoons Freshly Cracked Pepper
1 teaspoon Cayenne Pepper
2 whole Eggs, Beaten
1 pound Flounder Fillets
Oil, For Frying
8 slices Rye Bread, Preferably Danish Rugbrod And Toasted
Butter Or Mustard, To Spread On Bread
8 leaves Lettuce
Your Favorite Sandwich Condiments Or Garnishes

1
Combine all ingredients for the remoulade into a large bowl.
2
Place in fridge to let flavors mingle together.
3
The remoulade will only get better with time!
4
Grind and mix chickpea flour, rolled oats, flaxseed and seasonings into a coarse meal that will coat the flounder for frying.
5
Place into a shallow dish or bowl.
6
In a separate bowl, beat eggs and set next to batter mix.
7
Set flounder fillets next to beaten egg bowl for your assembly line to dredge and coat fillets.
8
Dip a fillet in egg batter and coat well.
9
Pull out and let excess egg mixture drip prior to bringing to batter.
10
Coat fillet thoroughly in batter and place onto another plate.
11
Repeat for all fillets.
12
Add plenty of frying oil (we used coconut oil) to a large saucepan or skillet.
13
Once pan and oil are hot and bubble, place fillets into pan and fry for at least 1 minute on each side.
14
The goal is to fry each side until golden brown.
15
Once golden brown, remove each fillet and put on a plate with a paper towel to absorb excess oil.
16
Take a piece of rye bread (preferably Danish rugbrod and toasted), and coat with a layer of butter or mustard and a slice of lettuce.
17
Place the filet on the lettuce with a hearty scoop of remoulade.
18
Additional condiments or garnishes could include tomatoes, lemon slices, capers, etc.
19
Recipe adapted from Valdemarsro.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1 cup Full Fat Greek Yogurt, 1 Tablespoon Mayonnaise, 1 Tablespoon Mustard, 4 sprigs Fresh Parsley, Chopped, and more.

Yes, Fiskefilet med Remoulade falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fiskefilet med Remoulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions