Lukewarm potato salad with pollack fillet and white wine sauce

Name: Lukewarm potato salad with pollack fillet and white wine sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g small, waxy potatoes; 7-10 Tbsp Salt; 80 g pitted black olives; 2 (25 g each) small spring onions; 2 Shallots; 30 g Butter or margarine; 2 TEASPOONS Flour; 100 ml dry white wine; 100 ml Fish stock (glass); 5 TABLESPOONS Milk; 7-10 Tbsp Pepper; 4 piece(s) Pollock fillet (approx. 150 g each); 4 leaves Sage; 4 Cherry tomatoes with stalk; 150 g Chorizo Sausage; 3 TABLESPOONS Olive oil; 3-4 Tbsp Balsamic vinegar

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g small, waxy potatoes
7-10 Tbsp Salt
80 g pitted black olives
2 (25 g each) small spring onions
2 Shallots
30 g Butter or margarine
2 TEASPOONS Flour
100 ml dry white wine
100 ml Fish stock (glass)
5 TABLESPOONS Milk
7-10 Tbsp Pepper
4 piece(s) Pollock fillet (approx. 150 g each)
4 leaves Sage
4 Cherry tomatoes with stalk
150 g Chorizo Sausage
3 TABLESPOONS Olive oil
3-4 Tbsp Balsamic vinegar

Directions

1
Wash potatoes thoroughly and cook in boiling salted water for about 20 minutes until firm to the bite. Drain the olives and cut in half. Wash and clean spring onions and cut them diagonally into rings.
2
Peel the shallots and cut lengthwise into strips. Drain potatoes, rinse with cold water, peel and slice. Melt 30 g fat. Stir in flour and sweat for about 2 minutes. Add white wine, fish stock and milk while stirring, bring to the boil.
3
Season to taste with salt and pepper and simmer for 2 minutes and keep warm. Wash the fish, dab dry, season with salt and pepper and cover with 1 leaf of sage each. Wash the cherry tomatoes. Heat 1 tablespoon of oil in a frying pan and fry the pollack for about 8 minutes while turning.
4
4 minutes before the end of the cooking time, add the cherry tomatoes and fry. In the meantime peel the chorizo and cut into cubes. Heat 2 tablespoons of oil in a pan. Fry the chorizo with the potatoes in the pan for about 4 minutes.
5
Add the olives, shallots and spring onions and continue frying. Deglaze with vinegar, toss briefly and season with salt and pepper. Arrange potato salad with saithe on plates. Foam up the sauce with the chopping stick.
6
Drizzle sauce over them and garnish with 1 cherry tomato each.