John Myers
Contents
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Ingredients
Potato salads
- 1 kg Waxy potatoes
- 120 g Gherkins
- 60 g Cucumber
- 80 g Onions
- Salt
- Pepper from the grinder
- 100 ml Vegetable broth
- 50 ml Bianco balsamic vinegar
- 50 ml Sunflower oil
- 1 tsp Brown sugar
- 2 tbsp Mayonnaise
- 1 tsp Skimmed milk yogurt
- 1 tbsp Chive rolls
- 1 tsp Mustard medium hot
- 1 tbsp Oil
Pollack fillet
- 800 g Pollack fillet
- 6 tbsp Flour
- Lemon juice
- Salt
- Pepper from the grinder
- 4 tbsp Plant cream
Instructions
- Wash the potatoes thoroughly and cook in boiling water for 20-25 minutes. Then drain, quench, peel off the peel. Let the potatoes rest for about 10 minutes. Cut the potatoes into slices. Cut both types of cucumber into small cubes. Wash the chives, shake dry and cut into fine rolls.
- For the vinaigrette, peel and finely dice the onions. Bring the onions, broth, balsamic vinegar, oil, sugar, salt and pepper to the boil and simmer over low to medium heat for 10–12 minutes.
Salad with two kinds of cucumber
- Put half of the potatoes with half of the pickles and the whole cucumber cubes in a bowl and mix with half of the marinade and the chives. Stir mayonnaise and skimmed yoghurt until smooth and mix in, leave to stand for approx.
Fried potato salad
- Stir the mustard into the other half of the marinade. Heat 1 tablespoon of oil in a large, non-stick pan. Fry the other half of the potatoes in it, turning, for 5-10 minutes until golden brown, season with salt. Mix with the remaining pickles and mustard marinade in a bowl. Let it steep for about 15 minutes.
Pollack fillet
- Wash the fish fillets and pat dry. Drizzle the fish with lemon juice. Mix the flour with pepper and salt. Put the flour on a plate. Turn the fish in flour. Heat the plant cream in a pan. Fry the fillets in it for about 5-8 minutes until golden brown (depending on thickness), turning once.
- There was also my tartar sauce dip
Nutrition
Serving: 100gCalories: 159kcalCarbohydrates: 15.5gProtein: 2.2gFat: 9.7g
