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🍽️ Autumn Potato Salad with Grapes and Trout

419 kcal · 30 min · 4 servings

Ingredients

• 700 g firm-cooking potatoes
• salt
• 400 g salmon trout fillet (kitchen-ready, with skin)
• 1 tbsp lemon juice
• pepper (from the mill)
• 1 shallot
• 1 tbsp butter
• 100 ml fish stock
• 50 ml dry white wine
• 150 g green seedless table grapes
• 1 tbsp capers (jar)
• 100 g mixed herb salad (e.g. watercress, clover, rocket, nettle, etc.)
• 8 radishes
• 1 onion
• 4 tbsp olive oil
• 100 ml meat broth
• 1.5 tsp medium-hot mustard
• 4 tbsp white wine vinegar

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the unpeeled potatoes in boiling salted water.
3. 3. Cook the potatoes for about 25 minutes until tender.
4. 4. Rinse the fish under running water.
5. 5. Pat the fish dry with a kitchen towel.
6. 6. Drizzle the fish with lemon juice.
7. 7. Season the fish with salt and pepper.
8. 8. Peel the shallot.
9. 9. Finely chop the shallot.
10. 10. Melt butter in a pot.
11. 11. Sauté the shallot in the butter until translucent.
12. 12. Deglaze the shallots with stock and wine.
13. 13. Bring the liquid to a boil.
14. 14. Place the fish in the pan with the skin side down.
15. 15. Cook the fish with the lid closed at a temperature just below boiling for 5 to 8 minutes.
16. 16. Remove the fish fillets from the pan.
17. 17. Let the fish cool down.
18. 18. Peel the skin off the fish fillets.
19. 19. Break the fish fillets into bite-sized pieces.
20. 20. Wash the grapes.
21. 21. Halve the grapes.
22. 22. Wash the salad greens.
23. 23. Remove any wilted or inedible leaves from the salad.
24. 24. Spin the salad dry.
25. 25. Trim the radishes.
26. 26. Wash the radishes.
27. 27. Slice the radishes into thin rounds.
28. 28. Peel the onion.
29. 29. Halve the onion.
30. 30. Slice the onion into very thin strips.
31. 31. Heat one tablespoon of oil in a pan.
32. 32. Sauté the onion strips until translucent in the oil.
33. 33. Deglaze the onions with broth.
34. 34. Bring the mixture to a brief boil.
35. 35. Remove the pan from the heat.
36. 36. Stir mustard and vinegar into the warm marinade.
37. 37. Season the marinade with salt and pepper.
38. 38. Drain the cooking water from the potatoes.
39. 39. Shock the potatoes with cold water.
40. 40. Peel the cooled potatoes.
41. 41. Slice the potatoes.
42. 42. Mix the warm potato slices with the marinade.
43. 43. Let the potatoes absorb the marinade for 15 minutes.
44. 44. Fold in the radishes, grapes, capers, fish pieces, salad, and remaining oil.
45. 45. Taste the salad and adjust seasoning if needed.
46. 46. Plate the salad.
47. 47. Serve the salad.

Nutrition per serving

• kcal: 419
• Protein: 27 g · Fett/Fat: 16 g · Carbs: 37 g