2 EGG YOLKS
1 TSP DIJON MUSTARD
LEMON JUICE TO TASTE
500 G COD
1 PACKET CRUSHED SIGDAL KNEKKEBRØD
HERBS (PARSLEY, ESTRAGON, CHERVIL, LOVAGE, OTHER HERBS FROM HE GARDEN)
5 DL GRAPEVINE OIL
Finely chop the herbs in a blender/food processor.
Whisk together the egg yolks, mustard, lemon juice and salt until light and fluffy.
Add the herb oil, a little at a time until it has a mayonnaise consistency.
Cut the cod into pieces of 100 grams and dip in the crushed crispbread.
Make sure the fish pieces are completely covered.
Place in the oven for about 10 minutes at 160 °C.
Serve with the herbal mayonnaise and fresh herbs.