Summary

Ingredients

• 4 medium potato (s)
• Salt and pepper, some sweetener
• 1 onion (s), red
• 4 pickled cucumber (s)
• 2 tablespoon sour cream
• 125 g yourt, low-fat
• 2 tablespoon vinegar (white wine vinegar)
• 100 ml broth
• 1 teaspoon mustard
• 1 egg (s)
• 2 tablespoon herbs, chopped mixed
• 4 port. Fish fillet (s) (e.g. cod, 150g each)
• 1 tablespoon lemon juice
• 4 tablespoon breadcrumbs
• 2 teaspoons oil
• 400 g lamb`s lettuce

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Instructions

1. Cook the potatoes in salted water for about 20 minutes, peel them and cut them into slices. Finely chop the onion and cucumber. Mix the sour cream with the yogurt, vinegar, stock and mustard. Season to taste with salt, pepper and sweetener. Mix the potatoes, onions and cucumber with the dressing and let it steep for about 30 minutes.
2. For the crispy fish, whisk the egg with the herbs, salt and pepper. Drizzle the fish fillets with lemon juice, turn first in the egg mixture and then in the breadcrumbs.
3. Heat the oil in a non-stick pan and fry the fish fillets on both sides until crispy.
4. Arrange the potato salad on the cleaned and washed lamb`s lettuce and serve with the crispy fish.