Marinated whitefish with lamb's lettuce and crispy bacon

Ingredients

Directions

1. 1

   Cut the bacon into two portions in a pan without fat and crisply remove. Mix 4 tablespoons vinegar, mustard, salt and pepper. Fold in 2 tablespoons of olive oil. Thoroughly clean and wash the salad and drain well in a sieve. Coarsely crumble the bacon

2. 2

   For the fish marinade, roast pine nuts in a pan without fat while turning, remove. Mix 4 tablespoons vinegar, salt, pepper and 100 ml water. Fold in 4 tbsp. olive oil and walnut oil

3. 3

   Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. In the meantime, wash the fish and pat dry. Wash herbs, shake dry and cut finely. Mix salad, bacon and vinaigrette well. Put the fish marinade in a very large pan and heat it up (do not boil, just before boiling point). Add the pine nuts, add the fish, cover and cook for 3-5 minutes. Then add herbs

4. 4

   Drain the potatoes. Arrange potatoes, salad and fish with marinade on portion plates. Sprinkle with pepper