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 fillet (skinless)
juiced lemons
1 kilogram Sweet potato (waxy)
4 tablespoons chopped parsley
1 onion
salt
freshly ground peppers
500 milliliters Vegetable broth
olive oil
3 tablespoons Wine vinegar
butter
500 grams Chard leaf (or spinach)
How healthy are the main ingredients?
Sweet potatoChard leafparsleylemononionsalt

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.