Kräuterjules Wild Herbs – Potato Salad with Monkfish Fillet

Ingredients for 2 servings:

• 300 g potatoes, small
• ½ handful of dandelion, young leaves
• 2 handfuls of lamb’s lettuce
• 1 stalk(s) spring onion(s), large
• 2 tbsp vinegar (elderflower vinegar)
• 1 tbsp oil (virgin rapeseed oil)
• some water
• Sugar
• 1 pinch(s) of pepper
• 4 monkfish fillets (frozen), each approx. 250 g drained weight
• 1 pack of salt (potato and fries salt from Bad Reichenhaller), small
• Clarified butter or oil for frying

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with tomato salad and seasonal spring herbs

Wash the small potatoes thoroughly. Place them in a pot of water and boil until al dente. Allow to cool. Then cut them into quarters or halves and place them in a bowl. Peel and finely chop the spring onions and add them to the salad. Make a marinade from the elderflower vinegar (or any other vinegar), Bad Reichenhall salt (or regular), pepper, sugar, and rapeseed oil and pour it over the potatoes. Clean and tear the dandelion leaves and lamb’s lettuce into small pieces. Then wash them, spin them dry in a salad spinner, and mix them into the potato salad. Defrost the monkfish fillets, then rinse and pat them dry. Season with salt, pepper, and lemon juice and fry them in clarified butter or oil. Arrange everything on plates and serve. Serve with a tomato salad, which is also listed in the database.