Cubed Potato Salad with Fish Fillets
7,7 / 10
ready in 40 min.
Mix the apple with the lemon juice and the apple juice.
Fry the shallot and the potatoes in hot butter for 1-2 min. Deglaze with the wine, season with salt, cover and leave to cook for around 10 min.
Add the apples and the juice and cook for around 5 min until softened. If necessary add a little more water. Season to taste with salt, honey and ground black pepper.
Arrange the potato ragout on plates, place the fish on top and serve garnished with the onion and the dill.