Quick · Easy · With children
Kibbeling with homemade ravigote sauce and salad
Pick up hot kibbeling from us — just make the sauce and salad at home
- Time
- 15 min
- Difficulty
- Easy
- Cuisine
- Dutch
- Serves
- 4 people
From behind the fish counter
Fresh frying is the key to crisp kibbeling. A microwave softens the coating; the oven is a better choice for reheating.
Method
Quantities for 4 people. Total time includes preparation and any waiting time. Cooking times are a guide: fish thickness and your oven or pan make a difference.
- 1
Finely chop the gherkins, shallot and capers. Mix with 5 tbsp mayonnaise, 3 tbsp yoghurt, 1 tsp mustard, 1 tsp lemon juice and parsley to make a fresh ravigote sauce.
- 2
Make a salad with the lettuce, cucumber and tomato.
- 3
Pick up the kibbeling hot just before eating, or reheat in a 180°C oven for about 8 minutes until hot throughout. Avoid the microwave: it softens the coating.
- 4
Serve immediately with sauce and salad. Cook optional chips according to the packet instructions.
Easy Ideal for everyday cooking — straightforward steps.
From the supermarket
- 5 tbsp mayonnaise + 3 tbsp Greek yoghurt
- 2 small gherkins + 1 small shallot
- 1 tbsp capers + 1 tsp mustard
- 1 lemon
- 1 tbsp finely chopped parsley
- ½ iceberg lettuce
- ½ cucumber
- 2 tomatoes
- 600 g chips (optional; allow extra cooking time as stated on the packet)