Char with Purple Potato Salad and Radish Slices

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Char with Purple Potato Salad and Radish Slices
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
4
For the potato salad
400 grams
200 grams
1
2 tablespoons
150 milliliters
1 teaspoon
spicy Mustard
3 tablespoons
In addition
8
small Char fillets (each about 80-100 grams, ready to cook, with skin)
2 tablespoons
2 tablespoons
150 grams
freshly ground Pepper
1 bunch
2 tablespoons
freshly chopped Parsley

Preparation steps

1.

For the salad: rinse potatoes and cook in boiling salted water for about 30 minutes. Drain, allow to cool and peel, cut into slices.

2.

Peel shallot and chop finely. Heat oil in a pan and saute shallot. Add wine and broth and bring to a boil. Combine potatoes, shallot mixture, mustard and vinegar and let stand for 10 minutes. 

3.

Rinse char fillets and pat dry. Heat oil in a pan and cook fish for about 2 minutes per side or until golden brown. Add 1 tablespoon of butter and coat fish with it. Season with salt and pepper and remove from heat.  

4.

Peel radish and cut into thin slices. Heat remaining butter in a pan and cook radish slices on low heat. Season with salt and pepper. Rinse and dry chives, cut into rings, reserving few stalks for garnishing. Toss radishes with chopped chives. Arrange fish on plates, top with radish slices and garnish with chives. Mix potato salad with oil and parsley, season with salt and pepper and serve alongside fish.