Breaded Yellowtail with Yoghurt Remoulade and Pea Puree || Canadian Seafood Treasures
www.canadianseafoodtreasures.com
Breading - Whisk the egg together lightly and transfer to a deep plate. - Put wheat flour and grill flour in separate plates.
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Cooking tools:
- Immersion blender
- Skillet
- Saucepan
- Stove
- Whisk
- Plate
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Spatula
- Serving platter
Ingredients
- 8 yellowtail flounder fillets
- 8 boiled potatoes
- dill
- 100 ml wheat flour
- 200 ml mayonnaise
- 200 ml Greek yoghurt
- 1 lemon
- 1 pickle
- 400 g green peas
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