I looked up a remoulade recipe a while ago and made some changes to it. It’s not as good as other remoulades I’ve had in the past but it was alright :)

For the remoulade:

• 2 egg yolks
• 1 cup vegetable oil
• 1 teaspoon hot sauce
• 2 tsp capers
• 2 tsp shallots
• 2 tsp spicy brown mustard
• 1 tsp dried tarragon
• 2 tsp Worcestershire sauce
• 1 tbs lime juice
• salt & pepper to taste
• 2 tsp fresh Italian parsley

Separate the yolks and whites in two different bowls. We will use both. Mix together the mustard and yolks. Add the oil in a thin stream against the side of the bowl. When all mixed together and smooth add all the other remoulade ingredients. It doesn’t matter what order :) When all mixed together, cover with plastic wrap and let stand in fridge while making the fish.

For the salmon:

• 4 salmon fillets  (inch thick)
• 2 egg whites
• Rest of shallot
• A tbs of dried tarragon

Mix together shallots and tarragon in a bowl. Dip the salmon in the egg whites, make sure it’s fully covered and dip down in the shallot/tarragon mix. Let fry on low heat for about ten minutes, flip fillets and cover. Let fry for another ten minutes or so. If unsure, just gently split the fillet with a fork or knife down to the middle to see if cooked through.

Served on a bed of potatoes garnished
with Italian parsley