Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 400 g potato (s)
- 1 onion (s)
- 1 small cucumber (s)
- 5 g wakame seaweed, dried
- 2 tablespoon apple cider vinegar
- 2 tablespoons oil
- 2 fish fillet (s), fresh
- 2 tablespoon breadcrumbs
- 2 tablespoon oil, for frying
- salt and pepper
- 2 cup water
Print Recipe
Pin Recipe Instructions
- Cook the dried wakamealgae (Asia shop) with the chopped onion for about 15 minutes in 2 small cups of water and let cool. Peel the potatoes, cut into cubes and cook for about 15 minutes, drain and let cool down a little. Peel and slice the cucumber.
- Make the salad dressing from the vinegar, oil, salt and pepper and the stock of the onion / wakame algae and pour over the potatoes. Carefully dose the brew, it is better to pour in again. Also add the cooked onions with the seaweed. Finally fold in the cucumber slices.
- Turn the fish in seasoned breadcrumbs and fry them brown on both sides in oil.
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