Grilled North Sea sole with remoulade sauce

Name: grilled North Sea sole with remoulade sauce
Cook time: 25 min
Total time: 33 min
Yield: 4
Ingredients: 6 el sunflower oil; 2 north sea tongs; 6 el lemon mayonnaise jar of 350 ml; 2 el creme fraiche cup 125 ml; 1 el Zaanse mustard coarsely ground; 4 little sour pickles (jar 340 g), in small cubes; tray flat leaf parsley (a 20 g), leaves finely chopped; 2 el capers jar 100 g; 1 lemon in 6 parts

A tasty recipe. The main course contains the following ingredients: fish, sunflower oil, North Sea sole *, lemon mayonnaise (jar 350 ml), crème fraîche (125 ml cup), Zaanse mustard (coarsely ground), sour pickles ((340 g jar), in small cubes), flat parsley ((a 20 g), leaves chopped), capers (jar 100 g) and lemon (in 6 parts).

Ingredients

Kitchen Stuff

grill pan, baking dish (20 x 30 cm), greased

Directions

Preheat the oven to 125 ° C. Brush the grill pan with 1 tbsp oil and place on the fire. Brush 1 fish with 2 tbsp oil and sprinkle with salt and pepper. Gril 5 min. Halfway. Put in the baking dish. Grill the other fish in the same way. The grill pan is still fat enough, so you do not need to grease again. If the pan seems too dry, sprinkle with 1 more oil. Fry the fish in approx. 8 min. In the oven.
Meanwhile, mix the lemon mayonnaise with the crème fraiche, mustard, pickle, parsley and capers. Season with salt and pepper and a little vinegar from the jar of pickle. Serve the fish with the remoulade sauce and lemon wedges.