Potato and Mushroom Salad

with monkfish
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Potato and Mushroom Salad
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Health Score:
84 / 100
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
519
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie519 cal.(25 %)
Protein30 g(31 %)
Fat28 g(24 %)
Carbohydrates36 g(24 %)
Sugar added0 g(0 %)
Roughage15.7 g(52 %)
Vitamin A0.4 mg(50 %)
Vitamin D8.2 μg(41 %)
Vitamin E11 mg(92 %)
Vitamin K6.1 μg(10 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.9 mg(82 %)
Niacin23.9 mg(199 %)
Vitamin B₆0.5 mg(36 %)
Folate168 μg(56 %)
Pantothenic acid6.7 mg(112 %)
Biotin37.4 μg(83 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C47 mg(49 %)
Potassium1,601 mg(40 %)
Calcium82 mg(8 %)
Magnesium92 mg(31 %)
Iron4.9 mg(33 %)
Iodine53 μg(27 %)
Zinc4.6 mg(58 %)
Saturated fatty acids3.5 g
Uric acid328 mg
Cholesterol74 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
500 grams potatoes (such as Bamberg potatoes)
salt
4 Tbsps Sherry vinegar
freshly ground pepper
4 Tbsps Walnut oil
250 milliliters Wild mushroom borth (from a jar)
8 medium Porcini mushroom
2 Tbsps vegetable oil
200 grams lamb's lettuce
Ingredients
15 grams dried Porcini mushroom
8 Tbsps freshly grated white bread
1 medium egg
salt
peppers
300 grams Monkfish
4 Tbsps vegetable oil

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.