Perch and Potato Salad

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Perch and Potato Salad
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
Ingredients
4
Perch fillets (skinless)
juiced Lemons
1 kilogram
4 tablespoons
chopped Parsley
1
freshly ground Pepper
500 milliliters
3 tablespoons
500 grams
Mangold greens (or spinach)

Preparation steps

1.

Boil potatoes in plenty of salted water, drain and peel. Slice warm potatoes.

Peel and chop the onion. Heat 1 tablespoon butter in a pan and sauté onions. Heat up broth and whisk in 4 tablespoons of oil, vinegar and parsley. Season with salt and pepper and gently fold into potatoes.

2.

Rinse mangold and spin dry. Heat 1-2 tablespoons oil in a pan wilt mangold. Drain off liquid and season with salt, pepper and a little olive oil.

3.

Season perch with salt and pepper and drizzle with lemon juice. Heat 2 tablespoons oil and 1 tablespoon butter in a pan and cook perch on both sides over medium heat, about 4-6 minutes.

4.

Plate perch and serve with potato salad and sauteed mangold.