Autumnal Potato Salad with Grapes and Trout

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Autumnal Potato Salad with Grapes and Trout
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
Ingredients
700 grams
For the fish
400 grams
Steelhead trout fillet (ready to cook, with skin)
1 tablespoon
freshly ground Pepper
1
1 tablespoon
100 milliliters
50 milliliters
also
150 grams
green, seedless grapes
1 tablespoon
Caper (canned)
100 grams
mixed Herb salad (such as watercress, clover, rocket, nettle, etc.)
8
For the marinade
1
4 tablespoons
100 milliliters
1 ½ teaspoons
medium hot Mustard
4 tablespoons

Preparation steps

1.

Rinse the potatoes and cook about 25 minutes in boiling salted water.

2.

In the meantime rinse the fish, pat dry, sprinkle with lemon juice, season with salt and pepper.

3.

Peel the shallots, chop finely and cook in a pan with melted butter until transparent. Pour in the broth and wine, let boil, place the fish in the pan skin side down and cook with the lid closed and just above the boiling point for 5-8 minutes. Remove the fillets, let cool and peel off the skin. Cut the fillets into bite size pieces.

4.

Rinse and halve the grapes. Trim the lettuce, rinse and spin dry. Trim the radish, rinse and slice into thin slices. Peel the onion, halve and cut into thin strips or plane.

5.

For the marinade, heat 1 tablespoon oil in a frying pan, cook the onion strips until transparent, pour in the broth. Boil briefly, remove from heat and stir in the mustard and vinegar, season with salt and pepper.

6.

Drain potatoes, rinse, peel, cut into slices and mix with the warm marinade. Let steep 15 minutes, then stir in the radishes, grapes, capers, the fish, the greens and the remaining oil, season to taste and serve on plate.