Pan-Fried Fish With Tartar Sauce And Salad - cooking recipe

Ingredients

4 None medium eggs
2 tbsp beef stock
2-3 tbsp light balsamic vinegar
1-2 tbsp red wine vinegar
1/2 tbsp orange juice
Pinch None sugar
3-4 tbsp oil
1 None onion, finely chopped
1/2 small pickle, chopped
1/2 tbsp capers, drained
2 tbsp chopped mixed herbs, eg, parsley, chervil and dill
1/2 cup mayonnaise
2-3 tbsp plain flour
1 cup breadcrumbs
4 x 5 oz skinless cod fillets
5 tbsp clarified butter
1 head radicchio, broken into leaves
2 None lemons, halved

Preparation

Place 2 eggs in a saucepan and cover with water. Bring water to a boil, then remove from pan from the heat. Let eggs sit in water 12 minutes, drain then run under cold water.
For the vinaigrette, mix together the stock, vinegars and orange juice and season with salt, pepper and sugar. Whisk in the oil in a steady stream.
For the tartar sauce, peel and finely chop the hard boiled eggs. Mix with the onion, pickles, capers and herbs and stir into the mayonnaise. Season to taste.
For the fish, beat together the remaining eggs in a shallow dish. Spread the flour and breadcrumbs in two separate shallow dishes. Dip the each filet first in the flour, then the egg, then the breadcrumbs. Heat the butter in a large pan and pan-fry the fish for 3-4 mins on each side until golden brown.
Toss the radicchio with the vinaigrette. Serve the fish with the salad, lemon halves and tartar sauce.