Panfried plaice fillet with remoulade

When I was a little girl we used to go on holiday and neartby Denmark, and I have many fond memories from our trips there. The light at Skagen was amazing, all the fresh fish in the harbours, the icecream lollies that were different to home, all the seashells one could pick on the beach… And while eating at a restaurant, I almost always chose deep-fried plaice with remoulade sauce. It is such a classic Danish dish and I really enjoy it.

This is the at home version where I have panfried the plaice fillet and made a sauce similar to remoulade. Similar in the way that it does not contain curry powder, where as real remoulade does. I used turmeric instead and seasoned it with dijon mustard and lemon juice.

Panfried plaice fillet with remoulade, serves 1

1-2 plaice fillets

a large knob of butter for frying


1 egg yolk, at room temperature

150 ml sunflower oil (or other neutral oil)

1/4 lemon, the juice

1-2 tsp dijon mustard

1,5 tsp turmeric

salt, white pepper

6-7 cornichons, chopped

To serve: boiled potatoes, lemon wedge

Whisk together the mayonnaise with an electric whisk, by adding the oil drop by drop to the egg yolk while beating. Add the lemon juice, turmeric and mustard. Season with salt and pepper. Add the cornichons.

Melt the butter in a frying pan. Add the fillets skinside down. Fry until the skin is golden brown. Turn and fry for another 1-2 minutes. Turn again and serve skinside down. Spoon over the melted butter. Add salt and pepper.

3 thoughts on “Panfried plaice fillet with remoulade

  1. Oh, Hanna, well do I remember this oft ‘sinful’ but oh so tasty way of serving fish fillets! The good old Tivoli Gardens in Copenhagen had a few places which said they specialized 🙂 ! Thank you for making it ‘lighter’, and, since I use turmeric in just about everything, will definitely try your dijon mustard version of the remoulade! You won’t mind if I steam the potatoes, will you 😀 !

    1. Yeah, it is a real Danish staple and am not surprised to hear a specialized resto in the Tivoli Gardens. 🙂 And yes, quite pleased with myself for making it lighter, not often I can brag about that 😉

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