John Myers
Contents
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Ingredients
- 5 Cod tail fillet fresh
- 1 some Homemade chili butter
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
- 5 Jacket potatoes cut into slices
- 1 Red onions cut into strips
- 0,5 Garlic clove finely chopped
- 1 tbsp Seasonal herbs freshly finely chopped
- 2 Freshly diced tomato
- 2 tbsp Cold-pressed sunflower oil
- 1 tbsp White balsamic vinegar
- 3 tbsp Hot vegetable broth own production
- 1 pinch Ground white pepper
- 1 pinch Sea salt fine
- 1 pinch Oregano spice
- 1 pinch Sugar
Instructions
- I like to use cod tail when I want to prepare a fish fillet and don't feel like pulling out bones.
- Heat the butter (be careful not to overheat it so it doesn't burn) and fry the fillets lightly on both sides until they are done (we still like them slightly translucent). Season to taste when frying.
- Mix the dressing ingredients, fold in the potato slices and pour on the broth. Let it steep a little and then mix in the herbs and season to taste.
- We ate this light summer salad with the fish, but of course sausages etc. also go well with this delicious salad.
Nutrition
Serving: 100gCalories: 487kcalCarbohydrates: 8.9gProtein: 0.8gFat: 50.2g
