Char with Purple Potato Salad and Radish Slices
Ingredients
- For the potato salad
- 400 grams waxy potatoes
- 200 grams purple potato
- salt
- 1 shallot
- 2 Tbsps vegetable oil
- 150 milliliters Vegetable broth
- 1 tsp spicy Mustard
- 3 Tbsps White vinegar
- In addition
- 8 small Arctic Chars (each about 80-100 grams, ready to cook, with skin)
- 2 Tbsps vegetable oil
- 2 Tbsps butter
- 150 grams Daikon radish
- freshly ground peppers
- 1 bunch Chives
- 2 Tbsps freshly chopped parsley
Preparation steps
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.
