The fish:
Wash the turbot fillets, pat dry with a clean kitchen towel and portion. Flour the fish easily from one side.
Then cook the fillet until golden brown in a nonstick grill pan from both sides. Now spread the fried fish with a little butter and cook along with the thyme for about 5 minutes in a preheated oven at 160Grad until it is glassy.
The potato salad:
Cut the potatoes and radishes in about 5 mm cubes. Then chop the spring onions and roughly tease the lettuce and radicchio leaves. Fry the potatoes goldenbrown in a pan. Add radishes and spring onions and cook briefly. At the very end, just before serving add the delicate lettuce and radichio leaves and mix the salad with a light dressing of balsamic vinegar and canola oil.
Ingredients |
|---|
The fish: 1 kg fillet of turbot 1 sprig of thyme 20 g butter 20 g vegetable oil for frying Salt and pepper The potato salad: 500 g boiled potatoes (waxy variety) 50 g radishes 2 stalks of spring onions 4 lettuce leaves 50 g rocket 2 radicchio leaves 20 g vegetable oil for the pan Salt and pepper 10 g white balsamic vinegar 30 g canola oil |
Hotel Bernstein
Hochuferpromenade 8
18586 Ostseebad Sellin
Deutschland
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