Warm fried potato salad with fennel, lamb's lettuce and Nuremberg bratwurst

Ingredients for 4 servings:

• 600 g potatoes, waxy, small
• 75 g lamb’s lettuce
• 1 fennel bulb(s)
• 1 onion(s), red
• 4 tbsp white wine vinegar
• 3 tbsp water
• 4 ½ tbsp rapeseed oil
• 1 tsp honey
• 2 tbsp pumpkin seed oil
• 8 small Nuremberg bratwursts
• some clarified butter
• 1 tsp caraway seeds, whole
• 2 tbsp pumpkin seeds, roasted
• Salt and pepper, black, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Wash the potatoes and boil in salted water for about 20 minutes. Then drain, let them evaporate briefly, rinse, peel, and let them cool completely. Trim, wash, and spin dry the lamb’s lettuce. Trim and wash the fennel and cut or slice into thin strips, then season with salt and knead briefly with your hands. Peel and slice the onion. Mix the white wine vinegar with water, 4 tablespoons of rapeseed oil, salt, pepper, honey, and pumpkin seed oil to make a vinaigrette. Cut the cooled potatoes into not-too-thin slices. Heat 0.5 tablespoon of rapeseed oil in a pan and fry the Nuremberg bratwurst for about 8 minutes on all sides. Heat a wok or large frying pan, add a little clarified butter, and fry the potato slices for about 10 minutes until light brown and crispy. Add the onion strips for the last 2 to 3 minutes and season with salt, pepper, and caraway. Carefully toss the fried potatoes with the fennel strips and lamb’s lettuce, then arrange them on a platter with the Nuremberg bratwurst. Drizzle with the vinaigrette and sprinkle with pumpkin seeds. If you prefer your Nuremberg bratwurst grilled, you can, of course, do so.