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Warm Potato Salad with Bacon Is Very Tasty with Fried Fish Here: Haddock Fillet

5 from 7 votes
Course Dinner
Cuisine European
Servings 6 people
Calories 462 kcal

Ingredients
 

Haddock fillet

  • 6 tbsp Mild white vinegar
  • 0,125 ltr Meatsoup
  • 125 gr Diced streaky bacon
  • 2 tbsp Oil
  • Salt, pepper
  • 1 pinch Sugar
  • 0,5 bunch Parsley, dill, chives
  • 0,5 piece Onion
  • 1 big slice Haddock fillet, enough for 4 people
  • 2 piece Free range eggs
  • Some flour for turning
  • Salt pepper
  • Butter for frying

Instructions
 

  • Brush the potatoes in a saucepan covered with water and cook for 30 minutes before they boil. Drain, quench under water and peel off. Cut into slices while still warm. Put in a bowl and keep warm in a hot water bath. Pour the vinegar and meat stock over them. Peel onions and cut them into fine pieces. Sprinkle over the potatoes.
  • Dice the bacon, heat the oil in a pan. Fry the bacon in it until golden brown. Season with salt and pepper. Pour the hot bacon sauce over the potatoes, mix carefully. Let the salad soak in a hot water bath for about 15 minutes. In the meantime, finely chop the parsley, dill and chives. Sprinkle over the salad before serving.
  • Then there was haddock fillet. Clean, sour and salt the fish, crack open the eggs, turn the fish all around, then add to the flour and "bread", knock off any excess flour. Heat the butter in a large pan, add the fish and fry really slowly.
  • Take out, arrange on a preheated plate and garnish with lemon. Then serve the salad.

Nutrition

Serving: 100gCalories: 462kcalCarbohydrates: 5gFat: 50g
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Written by John Myers

Professional Chef with 25 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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