Pesto Potato Salad with Pollack Fillet

5 from 6 votes
Total Time 1 hour 35 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 188 kcal


Pesto potato salad

  • 400 g Potatoes
  • 1 small Onion
  • 1,5 tbsp White balsamic vinegar
  • 1 tbsp Olive oil
  • 50 ml Vegetable broth
  • 2 splash Liquid sweetener
  • 2 tbsp Creme fraiche Cheese
  • 2 tsp Basil pesto, homemade, see cookbook
  • Pepper from the grinder
  • Salt

fried saithe

  • 400 g Pollack fillet
  • 3 tbsp Lemon
  • Salt
  • Pepper from the grinder
  • 4 tbsp Flour
  • 2 tbsp Clarified butter


  • Wash the potatoes and cook in boiling water for about 20 minutes, drain, rinse and peel. Let cool down. Peel onion and chop finely. Heat the oil and sauté the onion until translucent. Top up with broth and balsamic vinegar and season with 2 squirts of liquid sweetener. Slice the potatoes and pour the marinade over them. Chill the potato salad for at least 1 hour, turning once in between.
  • Mix the crème fraîche with the pesto and mix with the potatoes. Season the salad with salt and pepper
  • Wash the fish and pat dry. Drizzle the fish with lemon juice, lightly pepper and salt. Put the flour on a plate. Turn the fish in flour. Heat clarified butter in a pan. Fry the fillets in it for about 5-8 minutes until golden brown (depending on thickness), turning once. Serve with the potato salad.


Serving: 100gCalories: 188kcalCarbohydrates: 17.6gProtein: 2.5gFat: 11.7g
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Written by John Myers

Professional Chef with 25 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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