Fried fish with potato salad

Name: Fried fish with potato salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 4 Eggs; 3 Onions; 2 TABLESPOONS Oil; 4 TABLESPOONS White wine vinegar; 2 TABLESPOONS Mustard; 1 TEASPOON Vegetable broth; 7-10 Tbsp salt and pepper; 1/2 bunch Chives; 2-3 stem(s) Parsley and Dill; 2 Cornichons; 150 g Salad Mayonnaise; 600 g Cod fillet; 3 TABLESPOONS Flour; 6 TABLESPOONS Breadcrumbs; 4-6 Tbsp clarified butter; 7-10 Tbsp some lettuce leaves and 2 organic lemons to garnish

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg waxy potatoes
4 Eggs
3 Onions
2 TABLESPOONS Oil
4 TABLESPOONS White wine vinegar
2 TABLESPOONS Mustard
1 TEASPOON Vegetable broth
7-10 Tbsp salt and pepper
1/2 bunch Chives
2-3 stem(s) Parsley and Dill
2 Cornichons
150 g Salad Mayonnaise
600 g Cod fillet
3 TABLESPOONS Flour
6 TABLESPOONS Breadcrumbs
4-6 Tbsp clarified butter
7-10 Tbsp some lettuce leaves and 2 organic lemons to garnish

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Boil 2 eggs hard. Quench potatoes and eggs, peel and let cool down.
2
Peel the onions. Chop 2 onions, sauté in hot oil. Stir in vinegar, mustard, 200 ml water and stock. Bring to the boil briefly. Season with salt and pepper. Cut potatoes into slices. Mix with the hot broth and add at least
3
Leave to stand for 30 minutes. Wash the chives, shake dry and chop finely. Fold into the potatoes.
4
For the tartar sauce, wash the parsley and dill and shake dry. Finely chop 1 onion, boiled eggs and gherkins. Mix everything with mayonnaise and season to taste.
5
Whisk 2 eggs. Wash the fish, pat dry, cut into 4 pieces and season. Turn in flour, egg and breadcrumbs one after the other. Bake in hot clarified butter on both sides until golden brown. Arrange everything.
6
Garnish with lettuce leaves and lemon.
7
Drinks tip: cool Pils.