Char with Purple Potato Salad and Radish Slices
- For the potato salad
- 400 grams
- 200 grams
- 2 tablespoons
- 150 milliliters
- 1 teaspoon
- 3 tablespoons
For the salad: rinse potatoes and cook in boiling salted water for about 30 minutes. Drain, allow to cool and peel, cut into slices.
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.
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.
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.