Fish fillet with carrot-potato salad

Name: Fish fillet with carrot-potato salad
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 250 g Potatoes; 7-10 Tbsp Salt; 150 g Carrots; 125 g Celery; 1 Onion; 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Oil; 2 (100 g each) pieces saithe fillet; 2 TABLESPOONS Flour; 1 Egg; 2 TABLESPOONS grated parmesan cheese; 7-10 Tbsp a few squirts of lemon juice; 2 stem(s) curly parsley; 2 TABLESPOONS Skimmed milk yoghurt; 7-10 Tbsp Parsley and lemon

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

250 g Potatoes
7-10 Tbsp Salt
150 g Carrots
125 g Celery
1 Onion
4 TABLESPOONS Wine vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS Oil
2 (100 g each) pieces saithe fillet
2 TABLESPOONS Flour
1 Egg
2 TABLESPOONS grated parmesan cheese
7-10 Tbsp a few squirts of lemon juice
2 stem(s) curly parsley
2 TABLESPOONS Skimmed milk yoghurt
7-10 Tbsp Parsley and lemon

Directions

1
Wash the potatoes. Cook in boiling salted water for about 20 minutes. Then rinse with cold water, peel and leave to rest for a while. In the meantime peel, wash and slice the carrots. Clean, wash and cut celery into thin pieces. Cook carrots and celery in boiling salted water for 5 minutes.
2
Then drain. Cut potatoes into slices and mix with carrots and celery. Peel and finely chop the onion. Bring vinegar and diced onion to the boil briefly. Season with salt, pepper and sugar. Pour 2 tablespoons of oil over the salad. Cover and leave to stand for approx. 30 minutes. Then season again. In the meantime wash the fish. Turn one after the other in flour, whisked egg and parmesan. Heat the rest of the oil.
3
Pour 2 tablespoons of oil over the salad. Cover and leave to stand for approx. 30 minutes. Then season again. In the meantime wash the fish. Turn one after the other in flour, whisked egg and parmesan. Heat the rest of the oil. Fry the fish pieces at medium heat for about 10 minutes while turning. Season with salt and lemon juice. For the dip, wash and chop the parsley. Mix with yoghurt and season to taste with salt and pepper. Serve everything garnished with parsley and lemon
4
Fry the fish pieces at medium heat for about 10 minutes while turning. Season with salt and lemon juice. For the dip, wash and chop the parsley. Mix with yoghurt and season to taste with salt and pepper. Serve everything garnished with parsley and lemon