John Myers
Contents
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Ingredients
The fish
- 2 piece Free range eggs
- 5 tablespoon Breadcrumbs
- 2 tablespoon Butter
- 4 disc Pollack fillet
- 2 piece Lemon wedge
- Salt to taste
- Black pepper from the mill to taste
The potato salad
- 5 large Jacket potatoes
- 250 g Mayonnaise
- 100 Milliliters Milk low in fat
- 3 medium-sized Sour cucumber
- 1 large Diced onion
- Cucumber water a little
- Salt to taste
- Black pepper from the mill to taste
- 1 bunch Chopped parsley until smooth
Instructions
- Salt and pepper the saithe slices a little on both sides. Beat the eggs until frothy, spread the breadcrumbs on a mat. Roll the slices several times, first in egg and then in breadcrumbs. Heat the butter in a pan and briefly brown the fish slices on both sides. Turn off the stove and finish cooking with post-heat.
- Peel the boiled potatoes and let them cool. Then cut into slices of any size. For the salad dressing, stir the mayonnaise with the milk to a thick sauce. Stir in onions and cucumber, diced. Also some cucumber water for a little acid.
- Finally mix in the parsley and season everything with a little salt and pepper. Now add the potato slices, mix everything and let the salad stand for a while.
- Then serve with the fish. We like to squeeze the juice out of a lemon wedge on it. Brings some piquant taste. Good Appetite.
Nutrition
Serving: 100gCalories: 132kcalCarbohydrates: 12.5gProtein: 1.9gFat: 8.2g
