Pollock schnitzel with potato salad à la Gabi

Ingredients for 4 servings:

• 600 g jacket potatoes, cooked, peeled, sliced
• 2 spring onions, the white part chopped, the green part cut into rings
• 4 tsp rapeseed oil
• 1 cup vegetable broth, hot, if necessary instant
• 5 tbsp white wine vinegar
• Salt and pepper, black, from the mill
• 1 tsp mustard, medium hot
• 1 small cucumber(s), unpeeled, halved, finely sliced
• some radicchio, torn
• some dill tips
• 4 pollock fillets
• lemon juice
• 1 m.-sized egg(s)
• Salt and pepper, white, from the mill
• 60 g almond flakes
• 50 g breadcrumbs
• 20 g wheat flour type 1050
• 2 tbsp rapeseed oil

Instructions

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

Place the potato slices in a salad bowl. Heat the oil in a pan, sauté the onion whites, remove from the heat, add the vegetable stock, and stir in the vinegar, salt, pepper, and mustard. Stir the dressing and cucumber into the potatoes, season to taste, and let it marinate. Before serving, stir in the radicchio and spring onion greens and garnish with dill. Drizzle the fish with lemon juice, season with salt and pepper, and dust with flour. Beat the egg. Mix the almond flakes with the breadcrumbs. Coat the fish in the egg and almond-breadcrumb mixture. Heat the oil in a non-stick pan, fry the fish, turning occasionally, until golden brown, and serve with the potato salad.