Summary

Ingredients

• 1 medium egg yolk
• 0.5 teaspoon ½ mustard
• 150 ml vegetable oil
• 0.5 ½ bunch chives
• 0.25 ¼ bunch parsley
• 3 pickled cucumber (s)
• possibly lemon juice

Moreover:

• 4 fish fillet (s), (pollack fillets)
• 0.5 ½ lemon (s), add the juice
• salt and pepper
• 2 egg (s)
• 1 tablespoon milk
• 50 grams flour
• 150 g breadcrumbs
• 5 tablespoon oil, for frying
• 4 large potatoes, floury
• 4 tablespoon low-fat quark
• 1 tablespoon cucumber liquid
• salt and pepper
• Paprika powder
• 1 clove garlic
• 1 tablespoon parsley
• 1 tablespoon chives
• 1 tablespoon cress
• Fat, for the slide

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Instructions

1. For the tartar sauce, put the egg yolks in a tall mixing bowl, add the mustard and salt. First add 50 ml of oil drop by drop while stirring until a homogeneous mass forms. Then add enough remaining oil to make a firm mayonnaise. Cut the chives into rolls, pluck the parsley leaves and chop. Finely dice the pickles. Stir everything into the remoulade, season with salt, pepper and a little lemon juice.
2. Wash the fish fillets and pat dry. First drizzle with lemon juice, then season with salt and pepper. Whisk eggs with milk. First turn the fish fillets in flour, then pull them through the egg and bread them in breadcrumbs. Heat the oil in a non-stick pan and fry the fish fillets for 3-4 minutes on each side until golden brown.
3. Preheat the oven to 225 ° C. Wash and brush the potatoes thoroughly under running water. Drain the potatoes well or pat dry with paper towels. Cut aluminum foil into pieces large enough to wrap the potatoes in. Lightly grease aluminum foil on the inside and wrap 1 potato tightly in aluminum foil. Place the baked potatoes on a wire shelf and bake for about 45 minutes on the middle rack. The cooking time is between 30 and 45 minutes, depending on the size and type of potatoes used.
4. In the meantime, prepare the herb quark. Mix the low-fat quark with the cucumber liquid and season with freshly ground pepper, salt and paprika powder. Peel the garlic, press it through the garlic press and stir into the low-fat quark. Finely chop the parsley, chives and cress and also mix with the herb quark. Take the baked potatoes out of the oven. Open the aluminum foil about halfway and use a fork to push the baked potatoes apart a little. Garnish with herb quark.
5. Serve the fish with tartar sauce and baked potatoes.
6. Annotation:
7. The potatoes for the baked potatoes should all be the same size if possible so that they are cooked at the same time. If you receive new potatoes and brush the skin well under running water, you can eat the thin skin of new potatoes with you. With winter potatoes you don`t eat the thick skin.