Being vegan is easy, and I rarely miss anything from my old diet, BUT…. Fried fish was one of my favourites, and although parsnip and fish doesn’t have much in common, it’s what we do to it that counts. Lemon pepper, bread crumbs, oil, remoulade, lemon juice and dill is what takes this humble vegetable to the next level.
In Denmark, fish fillets are often served on rye bread with remoulade, and that’s how I’m serving these parsnip fillets too. It just makes the whole thing taste right.
The parsnip fillets;
• 2 large parsnips
• Coating; flour, almond milk & breadcrumbs
• Maldon sea salt
• Black pepper
• Lemon, fresh dill and vegan remoulade or sauce tartare
• Peel the parsnips and cut off the ends. Slice the parsnips lengthwise to create fillets.
• Bake the parsnips on a parchment paper lined baking tray for 12-15 minutes at 200°C / 390°F. They should be tender. Leave to cool.
• Meanwhile, set up your coating components; one bowl with flour, one with almond milk and one with breadcrumbs.
• Coat the cooled parsnip fillets in the flour, then the milk and lastly the breadcrumbs. Make sure that they are coated evenly.
• Heat up a skillet with some oil and fry the fillets a few at a time until golden brown.
• Serve on buttered Danish rye bread with a slice of lemon, sea salt, black pepper, remoulade or sauce tartare and some fresh dill.