Fried fish with potato salad

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 20 minutes, drain, rinse and peel. Let them cool down. Peel and finely chop the onion. Heat 2 tablespoons of oil and fry the onion in it until transparent. Fill up with stock and season with sugar and vinegar. Cut the potatoes into slices and pour the marinade over them.

2. 2

   Chill the potato salad for 1 hour, turning it once in between. Roast the pine nuts in a pan without fat, take them out and let them cool down. Wash the basil, pluck the leaves from the stems and cut into strips. Lift the potatoes out of the marinade. Fold the crème légère pesto, pine nuts and basil into the potatoes. Season to taste with salt and pepper. Wash the fish and dab dry. Sprinkle the fish with lemon juice, salt lightly. Beat the egg in a plate. Put flour and breadcrumbs on 2 plates. Turn fish first in flour, then in egg and then in breadcrumbs.

3. 3

   Season to taste with salt and pepper. Wash the fish and dab dry. Sprinkle the fish with lemon juice, salt lightly. Beat the egg in a plate. Put flour and breadcrumbs on 2 plates. Turn fish first in flour, then in egg and then in breadcrumbs. Heat 3 tablespoons of oil in a pan. Fry 2 fillets for about 5 minutes, turning once. Fry the rest of the fish with another 3 tablespoons of oil in the same way. Arrange fish and potato salad on plates. Add lemon wedges to drizzle

4. 4

   Heat 3 tablespoons of oil in a pan. Fry 2 fillets for about 5 minutes, turning once. Fry the rest of the fish with another 3 tablespoons of oil in the same way. Arrange fish and potato salad on plates. Add lemon wedges to drizzle

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
660 kcal

CARBS
45 g

FATS
36 g

PROTEINS
38 g