John Myers
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Stockfish Meal with Side Dish
The perfect stockfish meal with side dish recipe with a picture and simple step-by-step instructions.
For the fish you need:
- 200 g Winter cod
- 200 g Victoria perch
- 5 Discs Slices of toast
- 100 g Black bacon (diced)
- 100 gr Wammerl (diced smoked belly)
- 2 size Onion chopped fresh
- 1 heaped tablespoon. Clarified butter
- Salt water for the fish
potato salad
- 5 medium size Potato cooked (peeled) approx
- 1 size Sour cucumber + cucumber juice mini diced
- 1 middle Carrot (parboiled) mini diced
- 2 Pcs. Eggs cooked diced
- 2 small slices Diced Bacon
- 2 small slices Ressi vinegar (a. D. Region)
- 2 small slices Chives fresh (or frozen)
- Salt, pepper, dill to taste
- Mayonnaise (homemade)
- 1 Eßl. Greek style yogurt
- 1 Tablespoon Mustard
- Vegetable paste (or stock cubes as you like) brewed with water
For the mayonnaise
- 1 Piece Raw egg
- 250 Milliliters Neutral oil
- 1 Eßl. Mustard hot
- Salt, pepper, dill to taste
- Little lemon juice
- You have your own selection for salads
First the potato salad with the mayonnaise
- Boiled potatoes, peeled and finely sliced in a bowl. Pour the hot broth over the potatoes, only as much as you can handle. Dice the cucumber very finely, add to it. Likewise, the hard-boiled eggs, dice. Dice the onions and sauté, dice the bacon (light brown). Peel the carrot (which was steamed with the potatoes), cut into cubes as well. Mix everything lightly, then make the mayonnaise as follows. Add the mustard, yoghurt, vinegar, everything.
The Blitz Mayo
- You need: a tall measuring cup, magic wand (or the same) raw egg, mustard, salt, pepper, (or herbs) lemon juice (1 splash) and put the oil together. Pull the blender up from the bottom (switched on of course :-). ) It becomes stable the more oil takes or is added. Remove the amount you need, fill the rest in a screw-top jar and put it in the refrigerator. Shelf life, I say 1 week)
Now for the fish
- First of all: You take stockfish, of course, of course. However, since it is very expensive, I take cod and whatever else is on offer. The preparations take a while, but the result tastes good on the plate: Dice the toast bread in clarified butter, brown the onion cubes in clarified butter, then dice the bacon and fry it just so that it gets a nice color. Please have a large bowl ready:
- Now bring the water for the fish to the boil, add the salt + a splash of lemon juice. Put the pieces of fish in the boiling water, lift them out with a sieve ladle after about 5 minutes, put them in the bowl, now it’s time for the wedding, mix everything loosely, done. That’s it: Now serve and just enjoy.
- It used to be a duty on Ash Wednesday, and I’ve been keeping this tradition as long as possible. This meal is hearty and takes time, but honestly we have enough now. So unfortunately it took a while because I had to find my pictures first. :-)))) greetings Uschi
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