Wild herb potato salad with char filet

Valentine Lee
very easy
4 2
50 mins
50 mins


Servings: 4
  • 800 g young potatoes
  • 1/2 bunch Spring onions
  • 4 Shallots
  • 6 TABLESPOONS Elderflower vinegar
  • 8 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 200 g mixed wild herbs, e.g. sorrel and goutweed
  • 100 g Baby leaf spinach
  • 4 Filets de carpe avec peau (à environ 200 g)
  • 7-10 Tbsp juice of 1/2 lemon
  • 2 TABLESPOONS Sunflower oil


  1. 1

    Wash the potatoes thoroughly and cook in boiling water for about 20 minutes. Drain, quench, peel and let cool. Wash spring onions, shake dry and cut into diagonal rings. Peel 3 shallots and cut into rings.

  2. 2

    Mix spring onions, shallots and vinegar, fold in 5 tablespoons of olive oil and season with salt, pepper and sugar. Mix the potatoes with the vinaigrette and leave to stand for about 30 minutes.

  3. 3

    In the meantime, sort out the wild herbs and spinach, wash, dab dry and possibly pluck leaves from the stalks. Wash the fish, pat dry and season with salt, pepper and lemon juice. Dust the skin side of the fish with flour.

  4. 4

    Heat sunflower oil in a large frying pan. Fry the fish fillets in it on the skin side for about 5 minutes at medium heat. Turn about 1 minute before the end of the frying time and finish frying.

  5. 5

    Finely chop about 1/4 of the herbs. Peel the remaining shallot and chop finely. Mix 3 tablespoons of olive oil with the chopped herbs and the shallot. Mix the remaining herbs with the potato salad. Arrange fish fillets and potato salad on a plate.

  6. 6

    Dribble herb and oil mixture over the fish.

Nutrition Facts

630 kcal
37 g
30 g
46 g