Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 2 spring onion (s)
- 2 teaspoons oil
- 100 ml vegetable stock
- 2 teaspoons lemon juice
- salt and pepper
- 1 teaspoon sugar
- 250 g potato (s), cooked
- 1 apple, red
- 100 g cucumber (s)
- 200 g fish fillet (s) (saithe)
- 2 tablespoon flour
- 10 g butter
Print Recipe
Pin Recipe Instructions
- Clean the spring onions, cut the white and light greens diagonally into rings and fry in 1 teaspoon oil until translucent. Deglaze with broth and season with lemon juice, salt, pepper and sugar. Peel the potatoes, cut into slices and mix with the sauce. Quarter and core the apple, cut the quarters crosswise into slices. Peel, quarter and finely chop the piece of cucumber. Fold both under the salad.
- Season the fish with salt and pepper, turn in flour and knock off a little. Fry in 1 teaspoon oil with the butter on each side for 3 minutes until golden brown.
- Season the potato salad to taste and serve with the fish.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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