For the White Fish

white pepper
1/2 cup breadcrumbs
salt to taste for the breading mixture
5-6 Tbsp. butter

For the Dressing

1 tsp. horseradish
1 Tbsp. chopped chives
1/2 tsp. lemon zest
5 Tbsp. sour cream
2 Tbsp. mayonnaise

For the Potato Salad

1-2 Tbsp. salmon egg roe (optional)
1 egg, lightly whisked
8 radishes, cut into halves
1 head of cauliflower, pre-boiled and cut into bite sized florets
8 oz trimmed sugar snap peas
1 lb. new potatoes, pre-boiled and cut into quarters


For the Potato Salad

In a large bowl, mix together all of the ingredients for the dressing.
Add the potatoes, cauliflower, radishes and snap peas.
Toss the vegetable and dressing together and then place in the refrigerator to marinate for 15 minutes, tossing once more at about 10 minutes.

For the Pan-Fried White Fish

Place the white fish fillets on a cutting board. Run your fingers along the fillets to locate any pin bones. Removing them is quite a bit easier if you pull them out with a tweezers. (Be sure to wash the tweezers well before and after using.)Season the de-boned fillets with the salt and white pepper.
Lightly whisk the egg in a shallow bowl. In a separate bowl, combine the breadcrumbs and salt.
Dip the fillets in the egg and then dredge in the breadcrumb mixture.
In a large frying pan at medium-high heat, add the butter and fry the fillets until they are golden brown.
Drain the extra fat by placing the fillets on a paper towel. This will also keep them crispy.
Serve the fried fillets on top of a decent portion of the potato salad.