Flatbread roll with Pacific cod loin, mashed potatoes, remoulade sauce, fried capers and salad.

Flatbread roll with Pacific cod loin, mashed potatoes, remoulade sauce, fried capers and salad

A wonderfully delicious flatbread roll that combines classic flavors with finesse.

Print Recipe

Recipe for 2 servings:

Fish:

    Mashed potatoes:

  • 600 g almond potatoes
  • 1.5 dl milk
  • 150 grams butter

Remoulade sauce:

  • 2 tbsp finely chopped pickled cucumber
  • 1 dl mayonnaise
  • 1 dl crème fraîche
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1.5 tbsp chives
  • 1/4 tsp turmeric
  • Salt
  • Pepper

Accompaniments:

  • 1/2 red onion
  • 1 crisp lettuce
  • Crispy fried onions
  • 1.5 tbsp fried capers
  • Tunnbröd (Swedish flatbread)
  • Dill

Instructions:

  1. Peel and boil the potatoes in salted water until softened.
  2. Salt the fish so that it releases liquid.
  3. Make the remoulade sauce: finely chop the pickled cucumber and chives. Mix all the ingredients together and season to taste.
  4. Finely chop the red onion and cut up the lettuce.
  5. When the potatoes have finished boiling, let them steam off so all the liquid is released properly before you start the mash.
  6. Make the mashed potatoes: heat the milk in a saucepan. Press the potatoes and add the warm milk and the cold butter, then whisk until smooth. Season with salt and pepper and a little nutmeg if desired.
  7. Bread the fish: prepare three bowls, one with flour seasoned with salt and pepper, one with a beaten egg and one with panko. Then dip the fish in the flour, then the egg and finally the panko. Make sure the fish is completely coated at each step.
  8. Fry the capers in a generous knob of butter until crisp.
  9. In the same pan the capers were fried in, add another generous knob of butter, then fry the fish until golden on all sides.
  10. Now build the flatbread roll by starting with mashed potatoes and remoulade sauce, then lettuce, the fish, red onion, fried capers and dill.
  11. Serve with a lemon wedge and enjoy.

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