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Fussel's bean salad

updated

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Ingredients for 2 servings:

  • 250 g green beans
  • n. B. Salt
  • 1 small onion(s), red
  • 1 cup sour cream
  • 2 tbsp white wine vinegar
  • n. B. Pepper, from the mill
  • 1 small bunch of savory
  • 50 g smoked fish(s) (eel fillet without skin), alternatively smoked bacon

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

Trim the beans and cut into approximately 5 cm long pieces. Blanch in salted water for 6-8 minutes, drain, rinse, and let drain. Finely dice the onion. Dice the eel as well. Strip the savory and finely chop. Mix the sour cream with vinegar, salt, and pepper. Stir in the beans, onion, eel, and savory. Serve with bacon-wrapped, olive oil-fried treble hooks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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