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Paneret kullerfilet med smørstegte porre og citronmayo
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Breaded haddock fillet with butter-fried leeks and lemon mayo

Recipe for crisp breaded haddock fillets - fried haddock for smørrebrød (open-faced rye bread sandwiches).
Can be made gluten-free with gluten-free flour and gluten-free breadcrumbs.
Course Lunch
Cuisine Danish
Nøgleord Easter, Easter lunch, Lunch
Total Time 30 minutes
Servings 6 people
Calories 207kcal

Ingredients

Lemon mayonnaise

  • 40 g egg yolks
  • 2 tsp Dijon mustard
  • 1 large lemon, juice and finely grated zest
  • 300 ml neutral-tasting oil
  • Salt

The fish

  • 6-800 g haddock fillet
  • 200 ml flour - gluten-free, plain or wholemeal
  • 2 eggs, beaten
  • 200 ml breadcrumbs - gluten-free or regular
  • Salt and freshly ground pepper
  • Neutral-tasting oil for frying

Butter-fried leeks

  • 30 g butter
  • 300 g leeks, sliced into rings - including the light green part
  • Salt and freshly ground pepper

To serve

  • Danish rye bread (rugbrød)
  • Lemon wedges

Instructions

Lemon mayo

  • Put the egg yolks, Dijon mustard, lemon zest and 2 tbsp of the lemon juice in a mini chopper or small blender and blitz briefly to combine. Then add the oil a little at a time, continuing to blend until all the oil is used up and the mayonnaise thickens.
  • Season the mayonnaise to taste with salt and extra lemon juice - it should be fresh and sharp.
  • Keep the mayonnaise in the fridge until ready to serve.

Breaded haddock

  • Heat a frying pan with a generous glug of neutral-tasting oil - there should be at least 1 cm of oil in the pan. The oil should be about 175°C when you fry the haddock fillets.
  • Pat the haddock fillets dry with kitchen paper, remove any stray bones or blemishes and cut them into suitable pieces.
  • Mix the flour with fine salt and freshly ground pepper and turn the haddock fillets in it. Then dip them in the beaten egg and finally in the breadcrumbs.
  • Fry the haddock fillets until golden and crisp on both sides. Leave them to rest on kitchen paper to absorb the excess oil.

Butter-fried leeks

  • Melt the butter in a frying pan over medium heat and fry the leeks for 2-4 minutes. They should cook only until just softened, while still keeping their lovely green colour. Season with salt and freshly ground pepper.

Serving

  • Arrange the warm haddock fillets with a little mayo and butter-fried leeks on top, and serve with rye bread, lemon wedges and extra lemon mayonnaise.

Nutrition

Calories: 207kcal | Carbohydrates: 26g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 138mg | Sodium: 209mg | Potassium: 166mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1136IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 3mg