John Myers
Contents
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Ingredients
- 800 g Waxy potatoes
- 1 bunch Spring onions fresh
- 1 Pc. Big onion
- 2 Pc. Lemons
- 2 Pc. Avocado
- 4 tbsp Mayonnaise
- 100 ml Milk
- 125 ml Vegetable broth
- 1 pinch Salt and pepper
- 250 g Cocktail tomatoes
- 4 tbsp Chopped parsley
- 900 g Victoria perch fillet
- 1 shot Oil
- Lemon
- Salt and pepper
Instructions
- Peel the boiled potatoes and cut into slices. Let the chopped onion steep in the hot vegetable stock, then mix with the potatoes. Fold in the ringed spring onions, halved tomatoes and sliced avocados.
- For the dressing, mix the mayonnaise with the lemon juice and milk, pour the whole thing over the salad. Mix well, season with salt and pepper and let it steep.
- Clean the fish, season with salt and pepper and drizzle with a little lemon juice. Fry the fish in hot oil for 3-4 minutes on each side.
Nutrition
Serving: 100gCalories: 102kcalCarbohydrates: 6gProtein: 8.6gFat: 4.8g
