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🍽️ Char with purple potato salad and radish vegetables

580 kcal · 30 min · 4 servings

Ingredients

• 400 g firm-cooking potatoes
• 200 g truffle potatoes
• salt
• 1 shallot
• 2 tbsp vegetable oil
• 150 ml vegetable broth
• 1 tsp hot mustard
• 3 tbsp white wine vinegar
• 8 smaller trout fillets (approx. 80-100 g each, kitchen-ready, with skin)
• 2 tbsp vegetable oil
• 2 tbsp butter
• 150 g radish
• pepper (from the mill)
• 1 bunch chives
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the unpeeled potatoes in boiling salted water.
3. 3. Cook the potatoes for about 30 minutes.
4. 4. Drain the water and let the potatoes cool down.
5. 5. Peel the cooled potatoes.
6. 6. Slice the potatoes.
7. 7. Peel the shallot.
8. 8. Dice the shallot finely.
9. 9. Heat oil in a pan.
10. 10. Sauté the shallot cubes in the hot oil until translucent.
11. 11. Pour the broth over the shallots.
12. 12. Bring the mixture to a boil.
13. 13. Mix the mustard and vinegar into the hot broth.
14. 14. Pour the sauce over the potato slices.
15. 15. Mix everything well.
16. 16. Let the potato salad marinate for about 10 minutes.
17. 17. Wash the char fillets.
18. 18. Pat the fillets dry with a kitchen towel.
19. 19. Heat oil in a frying pan.
20. 20. Place the fillets skin-side down in the pan.
21. 21. Fry the skin side for about 2 minutes until golden brown.
22. 22. Add 1 tablespoon of butter to the pan.
23. 23. Turn the fish in the melting butter.
24. 24. Turn the fish over to the flesh side.
25. 25. Season the fish with salt and pepper.
26. 26. Remove the pan from the heat.
27. 27. Let the fish finish cooking in the residual heat.
28. 28. Peel the radishes.
29. 29. Shave the radishes into thin slices.
30. 30. Melt the remaining butter in a pan.
31. 31. Sweat the radish slices at low temperature.
32. 32. Season the radishes with salt and pepper.
33. 33. Wash the chives.
34. 34. Set aside some stalks for decoration.
35. 35. Cut the remaining chives into small rings.
36. 36. Add the chive rings to the radishes.
37. 37. Toss the radishes briefly.
38. 38. Place the fish on pre-warmed plates.
39. 39. Place the radishes on top of the fish.
40. 40. Add the oil and parsley to the potato salad.
41. 41. Season the salad with salt and pepper to taste.
42. 42. Serve the salad together with the char.

Nutrition per serving

• kcal: 580
• Protein: 42 g · Fett/Fat: 28 g · Carbs: 38 g