Fried pollock with lukewarm potato salad

Ingredients for 3 servings:

• 600 g potatoes
• 1 small onion(s)
• 1 clove(s) garlic
• 150 ml meat broth
• 2 tbsp vinegar
• 3 tbsp oil
• 1 tsp mustard
• salt and pepper
• 450 g pollock fillet(s)
• some flour
• salt and pepper
• possibly garlic powder
• 1 tbsp clarified butter or margarine

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 45 minutes

simple

First, prepare the potato salad so it can marinate well. Boil the potatoes in their skins in water until tender (between 25 and 35 minutes, depending on the size of the potatoes). Peel them while still hot and let them cool slightly, then slice them not too thinly. For the marinade, dice the onion. Heat the meat broth (I use half a cube per 150 ml) and add the onion, then press in the garlic. Add the vinegar, mustard, and plenty of salt and pepper, stir well, and add the potato slices. Mix everything well and let it marinate for at least 1 hour. I stir occasionally. Then add the oil, mix gently again, and season again if necessary. Divide the fish into 3 fillets, wash them, and pat them dry. Season both sides with salt, pepper, and garlic powder, if desired. Heat the fat in a pan over high heat. Immediately before adding the fish to the pan, coat it in flour, shake off some excess water, and add it to the hot fat. Immediately reduce the heat and fry for 3-5 minutes on each side, depending on the thickness of the fillets. Meanwhile, briefly heat the potato salad in the microwave (approx. 1 minute at 600 W), transfer to a plate, and add the cooked fish fillets. Garnish with fresh chives, if desired.