Potato Salad with Artichokes and Fish
- 600 grams potatoes (waxy)
- 6 small Artichoke
- olive oil
- freshly ground peppers
- 1 lemon (juiced)
- 2 garlic cloves
- 1 Apple
- 400 grams fish fillets (such as haddock and perch)
- Iceberg lettuce
- 4 Tbsps white balsamic vinegar
- 1 tsp honey
- 1 tsp spicy Mustard
- Chives (for garnishing)
- chili peppers
Rinse artichokes and remove hard outer leaves, cut out stems and quarter artichokes. Drizzle with lemon juice. Crush garlic with the heel of your hand and peel.
Heat 6 tablespoons of olive oil in a large Dutch oven and saute artichokes and garlic for few minutes. Season with salt and sprinkle generously with coarsely ground pepper. Deglaze pan with 125 ml (approximately 1/2 cup) of water. Cover and simmer on medium heat for about 10-15 minutes. Drain.
Scrub potatoes and cook in a steamer for about 30 minutes. Peel, let evaporate and slice.
Rinse apples, quarter and core, cut into small pieces.
Rinse and spin dry lettuce, cut into strips.
Rinse fish, pat dry and place on an oiled baking sheet. Drizzlew with olive oil and season with salt and chile pepper. Bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes.
Combine vinegar with honey, mustard and 5-6 tablespoons of olive oil, whisk until smooth.
Combine potatoes with artichokes, apples, lettuce and drizzle with dressing. Top salad with cut-up fish and season with salt, pepper and chile pepper. Garnish with chives and serve.