← All recipes

🥗 Warm Porcini Potato Salad with Monkfish

519 kcal · 30 min · 4 servings

Ingredients

• 500 g potatoes (, preferably Bamberger elbow macaroni)
• salt
• 4 tbsp sherry vinegar
• pepper from the mill
• 4 tbsp walnut oil
• 250 ml forest mushroom stock (from the jar)
• 8 medium-sized porcini mushrooms
• 2 tbsp oil
• 200 g lamb's lettuce
• 15 g dried porcini mushrooms
• 8 tbsp freshly grated white bread
• 1 egg (size M)
• salt
• pepper
• 300 g monkfish fillet
• 4 tbsp oil

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Cook the potatoes in salted water for 20 to 25 minutes.
3. 3. Mix vinegar with a little salt and pepper in a bowl.
4. 4. Gradually stir walnut oil into the vinegar mixture.
5. 5. Add wild mushroom stock to the marinade and stir well.
6. 6. Drain the cooked potatoes.
7. 7. Let the potatoes cool down briefly.
8. 8. Peel the cooled potatoes.
9. 9. Slice the potatoes.
10. 10. Pour two-thirds of the marinade over the warm potato slices.
11. 11. Let the potatoes absorb the marinade for 20 minutes.
12. 12. Clean the porcini mushrooms and remove the woody stem ends.
13. 13. Slice the porcini mushrooms lengthwise into thin slices.
14. 14. Heat oil in a pan.
15. 15. Sear the porcini slices briefly over high heat.
16. 16. Pour half of the remaining marinade over the warm mushrooms.
17. 17. Let the mushrooms absorb the marinade briefly.
18. 18. Thoroughly wash the corn salad.
19. 19. Remove coarse stems from the corn salad.
20. 20. Let the corn salad drain well.
21. 21. Grind the dried porcini mushrooms finely in a food processor.
22. 22. Mix grated white bread with the ground mushrooms.
23. 23. Whisk an egg with a little salt and pepper.
24. 24. Coat the monkfish fillet first in the egg.
25. 25. Then coat the fillet in the mushroom-bread mixture.
26. 26. Heat oil in a non-stick pan.
27. 27. Fry the monkfish all around until golden yellow.
28. 28. Mix the corn salad with the remaining marinade.
29. 29. Arrange the potatoes, mushrooms, monkfish, and salad on plates.

Nutrition per serving

• kcal: 519
• Protein: 30 g · Fett/Fat: 28 g · Carbs: 36 g