Wolffish cheeks on potato and cucumber salad

Ingredients for 4 servings:

• 700 g fish (stone bite cheeks)
• 2 tbsp Flour, double-grip
• salt and pepper
• 5 tbsp oil (rapeseed oil)
• 1 kg potato(s), waxy
• 500 ml beef broth
• 1 onion(s), red
• 3 tbsp vinegar (white wine vinegar)
• 2 tsp mustard, medium hot
• 1 tsp sugar
• ½ tsp curry powder
• 250 g cucumber(s)
• 1 bunch of dill

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wolffish cheeks look almost like monkfish cheeks, but are not as round. They are much softer and easily fall apart when cooked. First, boil and peel the jacket potatoes. Finely dice the onion and place it in a salad bowl. Bring the beef broth to a boil and pour three-quarters of it over the onions. After 3-4 minutes, when the onion pieces are lightly blanched, stir in the mustard and vinegar. Season to taste with pepper, salt, sugar, and curry. Slice the potatoes and add them to the broth while they are still hot. Toss them several times with salad servers and let them stand for about 15 minutes. Then season again to taste, adding a little more broth or vinegar if desired. Then mix in 3 tablespoons of oil. Finally, peel the cucumber, finely slice it, finely chop the dill, and mix both into the potato salad. Dust one side of the wolffish cheeks with flour and briefly sear that side in 2 tablespoons of oil. Reduce heat to medium and sear each side for about 5 minutes. The cheeks should be just cooked through. Season with salt. Divide the potato salad among the plates and arrange the wolffish cheeks in the center.