Herbal Jules Wild Herbs – Potato Salad with Monkfish Fillet
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g potato (s), small
- 0.5 ½ handful dandelions, young leaves from them
- 2 handfuls lamb`s lettuce
- 1 spring onion (s), large
- 2 tablespoon vinegar (elderflower vinegar)
- 1 tablespoon oil (virgin rapeseed oil)
- some water
- sugar
- 1 pinch (s) pepper
- 4 monkfish fillet (s) (frozen) each approx. 250 g drained weight
- 1 pack salt (potato and french fries salt from Bad Reichenhaller), small
- Clarified butter or oil for frying
Print Recipe
Pin Recipe Instructions
- Wash the small potatoes well. Then place in a saucepan with water and cook until al dente. Let cool down. Then cut into quarters or halves and place in a bowl. Clean and chop the spring onions and add them.
- Make a marinade from the elderflower vinegar (can also be a different one) with the Bad Reichenhaller salt (or normal), pepper, sugar and the native rapeseed oil and pour over the potatoes.
- Clean the dandelion leaves and the lamb`s lettuce and pluck them into small pieces. Then wash, spin dry in a salad spinner and mix with the potato salad.
- Thaw the monkfish fillets, wash them and pat dry. Season with salt, pepper and lemon and fry in clarified butter or oil.
- Then arrange the whole thing on plates and serve.
- Serve with a tomato salad, which is also set in the database.
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