Maischolle with asparagus salad and bacon potatoes

Name: Maischolle with asparagus salad and bacon potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g baby potatoes; 500 g white and green asparagus; 7-10 Tbsp Salt; 30 g Walnut kernels; 1 collar Chives; 3 TABLESPOONS White wine vinegar; 1 TABLESPOON Balsamic Vinegar; 7-10 Tbsp Pepper; 2 TABLESPOONS Walnut oil; 75 g streaky smoked bacon; 4 small plaice ready for cooking (à approx. 175 g); 50 g Flour for turning; 30 g Butter or margarine; 2 TABLESPOONS Oil; 7-10 Tbsp Parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g baby potatoes
500 g white and green asparagus
7-10 Tbsp Salt
30 g Walnut kernels
1 collar Chives
3 TABLESPOONS White wine vinegar
1 TABLESPOON Balsamic Vinegar
7-10 Tbsp Pepper
2 TABLESPOONS Walnut oil
75 g streaky smoked bacon
4 small plaice ready for cooking (à approx. 175 g)
50 g Flour for turning
30 g Butter or margarine
2 TABLESPOONS Oil
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook in boiling water for about 15 minutes. Drain potatoes, rinse with cold water and peel. Wash the asparagus and cut off the woody ends. Peel white asparagus whole, green asparagus only at the lower third.
2
Cut the asparagus diagonally into thin slices. Blanch the asparagus in boiling salted water for 1-2 minutes and drain. Coarsely chop the walnuts. Wash chives, dab dry and cut into fine rolls.
3
Mix vinegar, salt and pepper. Add walnuts and half of the chives. Whip the walnut oil into it. Mix the asparagus and vinaigrette and let it steep a little. Finely dice the bacon and leave it crispy in a pan.
4
Add the potatoes, fry briefly, season with salt and pepper and keep warm. Wash the plaice and dab dry. Season with salt and turn in flour. Heat fat and oil in 2 large frying pans and fry the plaice for 6-8 minutes while turning.
5
Serve with bacon potatoes and asparagus salad. Sprinkle with remaining chives and serve garnished with parsley.