Potato and Mushroom Salad

with monkfish
0
Average: 0 (0 votes)
(0 votes)
Potato and Mushroom Salad
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
403
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories403 kcal(19 %)
Protein18.9 g(19 %)
Fat23.4 g(20 %)
Carbohydrates29 g(19 %)
Author of this recipe:

Ingredients

for
4
Ingredients
500 grams
Potatoes (such as Bamberg potatoes)
4 tablespoons
4 tablespoons
250 milliliters
Wild mushroom borth (from a jar)
8
2 tablespoons
200 grams
Ingredients
15 grams
8 tablespoons
freshly grated White bread
1
medium Egg
300 grams
4 tablespoons

Preparation steps

1.

Rinse the potatoes and cook in boiling salt water for 20-25 minutes. Season the vinegar with salt and pepper. Gradually stir in the walnut oil and broth. Drain the potatoes, let cool and peel. Slice the still warm potatoes. Pour 2/3 of the marinade over the potatoes. Let soak for about 20 minutes.

2.

Rinse the porcini mushrooms and cut into slices. Heat the oil and saute the porcini mushrooms briefly. Remove from the heat and sprinkle with half of the remaining marinade. Let soak.

3.

Rinse the lettuce and drain well.

4.

Finely grind the dried porcini mushrooms. Mix the grated white bread with the ground mushrooms. Beat the egg and season with salt and pepper. Dip the monkfish into the egg and mix with the breadcrumbs. Heat the oil in a skillet. Fry the monkfish, until golden brown.

5.

Mix the lettuce with the remaining marinade. Arrange the lettuce, monkfish, mushrooms and potatoes on plates and serve immediately.