Skillet Potatoes with Smoked Fish, Bacon and Tomatoes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
4
- Ingredients
- 800 grams waxy potatoes
- salt
- 4 Tomatoes
- 100 grams Smoked bacon
- 2 onions
- 500 grams Smoked fish (such as trout, halibut, eel)
- 2 Tbsps vegetable oil
- freshly ground peppers
- 2 sprigs Sage
- Fresh herbs for garnish (z. B. laurel, basil strips)
Preparation steps
1.
Rinse the potatoes and steam for about 30 minutes. Peel, let cool and cut into wedges. Rinse the tomatoes, cut into quarters, remove seeds and dice. Cut the bacon into small cubes. Peel the onions and cut into rings. Cut the fish into bite-sized pieces.
2.
Preheat the convection oven to 200°C (approximately 400°F).
3.
Fry the potato wedges until golden brown (about 5 minutes) in hot oil in an ovenproof skillet. Add the bacon, sage leaves and the onion and fry for another 5 minutes together. Season with salt and pepper. Toss the diced tomatoes and the fish loosely with the potatoes and warm through in the oven for about 5 minutes. Serve garnished with fresh herbs.
