Trilogy Of Marine Fish on Potato and Cucumber Salad

Summary

Ingredients

• 400 g fish fillet (s) (halibut fillet)
• 400 g fish fillet (s) (Kinklip fillet)
• 400 g fish fillet (s) (rouper fillet with skin)
• 100 g North Sea shrimps
• 4 tablespoon olive oil
• 4 tablespoon butter
• some flour

For the salad:

• g 1,000 potato (s), waxy
• 1 cucumber (s)
• 250 ml beef broth, strong
• 250 ml vegetable broth, strong
• 4 tablespoon balsamic vinegar
• 3 tablespoon oil (walnut oil)
• 60 g ham (herb pancetta)
• 2 shallot (s)
• 2 teaspoons mustard, hot
• 1 teaspoon curry (Madras curry)
• 0.5 ½ bunch dill
• sugar
• Pepper, white from the mill
• salt

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Instructions

1. The above types of fish were recommended to me by my fishmonger on my last visit. Then the thought occurred to me to try all three at the same time in order to be able to better determine the differences in taste.
2. But before I turn to the fish, the potato salad has to be made first. Boil the potatoes, cut the herb pancetta into small cubes about 3 mm long and fry them in a non-stick pan over low heat until they are lightly brown. (Keeping warm)
3. Peel the cucumber and slice it. Peel shallots and cut into tiny cubes. Remove the thin flags from 5 twigs of dill, chop them up and set aside. Bring both broths to the boil in a saucepan and cook the shallot cubes in them for just under a minute. Put the stock in a salad bowl and season with mustard, balsamic vinegar, curry, sugar, pepper and salt.
4. Peel the cooked potatoes and cut into the warm marinade while still hot and toss them through. Add the cucumber slices, pancetta cubes with the liquid fat and walnut oil to the potatoes and fold in. Finally fold in the finely chopped dill and let the salad stand for 15 minutes.
5. In the meantime, trim the fish fillets neatly so that all edges are smooth. Cut off the thin end pieces and pamper your dog or cat with them. Score the skin of the perch fillet several times so that the fillet does not curl inwards when the skin is pulled together during frying. Be careful not to damage the meat. Cut the fish into 12 equal pieces.
6. Heat two frying pans and heat the olive oil and butter in them. Dust the fillets on the skin side with a little flour and fry them immediately in the hot fat, then reduce the heat a little. If the edges of the fish lose their glassy appearance and turn white, this takes about 2 minutes, or, depending on the thickness of the pieces, turn the fillets over and turn off the hotplates. From above they are now appetizingly brown. After another two minutes, slide it off the stove. In the case of pans with a thick base, the residual heat is sufficient to cook the fillets through, even without contact with the stove top immediately after turning them. Only now salt!
7. Place the fish pieces in a semicircle on a plate. In the middle are the North Sea crabs, which we don`t want to forget, not only because they taste good, but also because it looks better. The potato and cucumber salad is poured over this and garnished with a sprig of dill.
8. That is a nice taste experience.
9. Halibut: Soft meat with a fine but somewhat neutral taste. No bones!
10. Kingklipp: Firm meat with a fine aroma (it reminds a little of wolffish). No bones!
11. Grouper: Firm meat, stronger in taste. There are still some bones in the fillet. These should be removed with tweezers or flat-nose pliers before frying.

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