Marinated fillets of venison on lamb's lettuce

Name: Marinated fillets of venison on lamb's lettuce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 30 g Pine nuts; 8 discs Bacon; 800 g Potatoes; 7-10 Tbsp salt and pepper; 250 g Lamb's lettuce; 8 TABLESPOONS mild wine vinegar; 1 TEASPOON medium hot mustard; 6 TABLESPOONS Olive oil; 500 g Fillets of reinanken (alternatively trout fillets); 2 stem(s) tarragon, basil, parsley, chives and dill; 2 TABLESPOONS Walnut oil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

30 g Pine nuts
8 discs Bacon
800 g Potatoes
7-10 Tbsp salt and pepper
250 g Lamb's lettuce
8 TABLESPOONS mild wine vinegar
1 TEASPOON medium hot mustard
6 TABLESPOONS Olive oil
500 g Fillets of reinanken (alternatively trout fillets)
2 stem(s) tarragon, basil, parsley, chives and dill
2 TABLESPOONS Walnut oil

Directions

1
Roast the pine nuts in a pan without fat, take them out. Fry bacon in 2 portions in a pan without additional fat until crispy. Take out and drain on kitchen paper.
2
Peel and wash the potatoes and cook in salted water for about 20 minutes.
3
Clean the salad, wash and drain well. For the salad dressing, mix 4 tablespoons of vinegar, mustard, salt and pepper. Fold in 2 tablespoons of olive oil.
4
Wash the fish and dab dry. Wash and chop or finely chop the herbs.
5
Mix 4 tablespoons vinegar, salt, pepper and 100 ml water. Fold in 4 tablespoons of olive oil and walnut oil. Heat everything in a large pan (do not boil!). Cover the fish and let it simmer for 3-5 minutes.
6
Fold in pine nuts and herbs.
7
Crumble the bacon roughly. Mix salad and salad dressing. Drain potatoes. Serve with salad and fish. Drip marinade over the fish. Sprinkle with bacon and pepper.
8
Drink tip: cool white wine, e.g. Welschriesling.