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Ingredients
Autumnal Potato Salad with Grapes and Trout
- For the fish
- 400 grams Steelhead trout (ready to cook, with skin)
- 1 Tbsp lemon juice
- freshly ground peppers
- 1 shallot
- 1 Tbsp butter
- 100 milliliters fish stock
- 50 milliliters dry white wine
- also
- 150 grams green, seedless Grape
- 1 Tbsp Caper (canned)
- 100 grams mixed Herb salad (such as watercress, clover, rocket, nettle, etc.)
- 8 Radish
- For the marinade
- 1 onion
- 4 Tbsps olive oil
- 100 milliliters Beef broth
- 1 ½ tsps medium hot Mustard
- 4 Tbsps White vinegar
Rinse the potatoes and cook about 25 minutes in boiling salted water.
In the meantime rinse the fish, pat dry, sprinkle with lemon juice, season with salt and pepper.
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.
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.
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.
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.
(Percentage of daily recommendation)
| Calorie | 419 cal. | (20 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |