Victoriabarsch on avocado potato salad

Name: Victoriabarsch on avocado potato salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g waxy potatoes; 1 Onion; 7 TABLESPOONS Sunflower oil; 200 ml Vegetable broth; 6 TABLESPOONS Fruit vinegar; 1 TABLESPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Spring onions; 2 Avocados; 5 TABLESPOONS Lemon juice; 250 g cherry tomatoes; 4 TABLESPOONS Mayonnaise; 100 ml Milk; 600 g Victoria perch fillet; 7-10 Tbsp Lemon wedges

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g waxy potatoes
1 Onion
7 TABLESPOONS Sunflower oil
200 ml Vegetable broth
6 TABLESPOONS Fruit vinegar
1 TABLESPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Spring onions
2 Avocados
5 TABLESPOONS Lemon juice
250 g cherry tomatoes
4 TABLESPOONS Mayonnaise
100 ml Milk
600 g Victoria perch fillet
7-10 Tbsp Lemon wedges

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel while still hot.
2
Peel and finely chop the onion. Whisk 4 tbsp. oil, stock, vinegar and onion. Season with sugar, salt and pepper. Cut potatoes into slices and toss in the marinade. Clean and wash spring onions and cut them diagonally into rings.
3
Cut the avocados in half, remove the seeds. Remove the avocado halves from the skin. Sprinkle the flesh with 2 tbsp. lemon juice and cut into slices. Wash and halve the tomatoes.
4
Carefully mix the avocado, spring onions and tomatoes with the potatoes. Mix mayonnaise, 3 tbsp. lemon juice and milk. Season with salt and pepper. Pour the dressing over the salad. Wash the fish, dab dry and portion.
5
Season with salt. Heat 3 tablespoons of oil in a frying pan and fry the fish for about 4 minutes on each side. Arrange fish and salad on plates. Add lemon wedges.