John Myers
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Grilled Fish with Potato and Cucumber Salad
The perfect grilled fish with potato and cucumber salad recipe with a picture and simple step-by-step instructions.
Fish:
- 2 medium sized Pollack fillets
- 250 g Cod
- 4 tbsp Herbal Mix TK
- 1 tsp Salt and some pepper
- 0,5 tsp Chilli flakes
- 3 tbsp Olive oil
- 4 tbsp Sunflower oil
- 4 large slices Mildly smoked ham
Salad:
- 500 g Potatoes
- 2 Poles Spring onions
- 200 g Cucumber
- 200 g Radish
- 200 g Sour cream
- Pepper, salt, sugar
- 1,5 tbsp Dill chopped TK
Preparing fish:
- Wash both types of fish in cold water and dry them well. Mix a marinade from the herb mix, salt, pepper, chilli flakes and both types of oil, place the saithe fillets in it and leave to marinate in it for at least 2 hours. Cut the cod into 2 large pieces and wrap in the ham. (It is possible that 1 more pane per piece is required than specified).
Salad:
- Cook the potatoes with their skin in well-salted water until cooked. Then peel and cut into bite-sized pieces. Clean the spring onions and cut into 5 mm thick slices. Wash the cucumber, cut into slices and quarter them. Wash, clean, halve, cut into slices.
- Mix the slightly warm potato pieces with spring onions, cucumber and radishes. Salt, pepper, fold in sour cream and season with spicy sugar. Finally fold in the dill. Prepare the salad and let it steep at least 1 hour before consumption.
Grilling fish:
- We recommend using grill foil for grilling. (available on the Internet, prevents fish fillets from falling apart without skin) The wrapped cod pieces are cooked immediately when the ham has turned color all around (approx. 4 minutes from all sides). The saithe fillets that have been lifted from the marinade but are still coated need a maximum of 2 – 3 minutes on each side.
- Then it can be served. ………………… ‘n good’n …………….
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