Potato and Asparagus Salad with Perch Fillet
- 600 grams waxy potatoes
- salt and freshly ground pepper
- 1 kilogram White pepper
- 150 grams Cherry tomatoes
- 200 milliliters Vegetable broth
- 1 egg yolk
- 1 tablespoon powdered Mustard
- 3 tablespoons White vinegar
- 2 tablespoons olive oil
- 400 grams Perch fillet (with skin)
- 2 teaspoons lemon juice
- 1 tablespoon vegetable oil
- Cress (for garnish)
Rinse the potatoes and cook in their skins in salted water for about 20 minutes.
Peel the bottom third of the asparagus, cut off the ends generously and cut the asparagus into pieces. Cook in salted water for 6-8 minutes. Drain, rinse cold and drain again. Rinse and halve the tomatoes.
Drain and peel the potatoes. Bring the broth to a boil. Slice the potatoes, mix with 170 ml of broth (approximately 3/4 cup) and leave to soak for 30 minutes.
For the dressing, mix the egg yolk and mustard with the remaining broth and stir in the vinegar and olive oil. Season with salt and pepper.
Mix the potatoes, asparagus and tomatoes with the mustard dressing.
Cut the fish into serving pieces. Drizzle with lemon juice and season with salt and pepper.
Heat some oil in a nonstick skillet and sear the fish on the skin side for 4 minutes, followed by another minute on the other side.
Season the salad again, arrange with the perch fillet and serve garnished with cress.