in Germany

Redfish fillet on fried potato salad

updated

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Ingredients for 4 servings:

  • 4 redfish fillets
  • 4 m.-sized potatoes
  • 4 potatoes, purple or red
  • 2 tbsp bacon, finely diced
  • 2 tbsp onion(s), finely diced
  • 1 tsp parsley, chopped
  • Salt
  • pepper
  • nutmeg
  • some vinegar (white wine vinegar)
  • some flour

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Season the redfish fillet, lightly brown it, and sear it in a hot pan. Boil the potatoes in their jacket potatoes, then peel and cut into even cubes. Brown the bacon cubes in another hot pan, add the diced potatoes, and fry. Deglaze the potatoes with white wine vinegar and season to taste. Finally, sprinkle with chopped parsley. Arrange the fried fish on top of the salad and serve immediately.

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Written by John Myers

Professional Chef with 29 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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