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Back fish with potato salad

Back fish with potato salad
Quantity Ingredient
60 g Mayonnaise
150 g Lean Milk Yoghurt
1 tbsp Parsley
600 g Saithe Filet
Pepper & Salt
1 tsp Lemon juice
2 tbsp Mustard
150 g Wheat Flour Type 405
0,2 l Beer
0,5 tsp Sugar
600 g Triple potatoes
50 g Streaky bacon
1 Onions
1 tbsp Olive Oil
1 tbsp White wine vinegar
2 Cucumber spice

Back fish with potato salad tastes very delicious and satiates well. For baking fish in beer dough first rinse coalfish fillet and dry. Season with pepper, salt and lemon juice. Spread a thin layer with 1 tablespoon mustard. Leave to stand in the fridge. Mix the flour with the beer. Season the baking dough with salt and 1/4 tsp sugar. Leave to swell for 15 minutes. Boil the potatoes, drain and leave to cool in cold water. Peel and slice the potatoes. Dice the bacon and onion. Heat the oil in a pan. Brown the bacon crispy. Add the onions. Fry it for a while. Pour the bacon mixture still hot over the potatoes. Add vinegar. Cut the cucumbers into slices and add to the salad. Mix mayonnaise, yoghurt, 1 tbsp mustard, pepper, 1/4 tsp sugar and finely chopped parsley. Add the dressing to the salad. Preheat fat to 180° C in the deep fryer. Pull the fish through the dough. Fry for 4 to 5 minutes until golden brown. Drain the fish from the baking tray. Back fish with potato salad arrange. Garnish with lemon slices.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
732 kcal
78 g
52 g
22 g

(C)opyright by Marions Kochbuch