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🥗 Monkfish Schnitzels with Asparagus and Potato Salad

644 kcal · 30 min · 4 servings

Ingredients

• 300 g small waxy potatoes (6 small waxy potatoes)
• salt
• 250 g white asparagus
• 30 g shallots (1 shallot)
• 1 tbsp oil
• 2 tbsp white wine vinegar
• 150 ml vegetable broth
• 1 tsp grainy Dijon mustard
• pepper
• 0.5 tsp honey
• 250 g monkfish fillet (sliced)
• 1 egg
• 1 tbsp cooking cream (10% fat)
• flour
• 6 tbsp breadcrumbs
• 40 g butter (2 tbsp)
• 0.5 box garden cress

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Bring plenty of salted water to a boil.
3. 3. Cook the potatoes over medium heat for about 20 minutes.
4. 4. Peel the asparagus.
5. 5. Cut off the woody ends of the asparagus.
6. 6. Cook the asparagus in salted water over medium heat for 10 minutes.
7. 7. Drain the asparagus.
8. 8. Let the asparagus cool down.
9. 9. Drain the potatoes.
10. 10. Let the potatoes cool down briefly.
11. 11. Peel the cooled potatoes.
12. 12. Let the potatoes cool down completely.
13. 13. Slice the potatoes.
14. 14. Place the potato slices in a bowl.
15. 15. Slice the cooled asparagus.
16. 16. Add the asparagus slices to the potatoes.
17. 17. Peel the shallot.
18. 18. Finely dice the shallot.
19. 19. Heat oil in a pan.
20. 20. Sauté the shallot over medium heat for 1 to 2 minutes.
21. 21. Stir constantly.
22. 22. The shallot should become translucent.
23. 23. Deglaze the shallot with vinegar.
24. 24. Pour in the broth.
25. 25. Bring the liquid to a boil.
26. 26. Pour the hot liquid over the salad.
27. 27. Gently mix the salad.
28. 28. Stir in the mustard.
29. 29. Season the salad with salt.
30. 30. Season the salad with pepper.
31. 31. Add half a teaspoon of honey.
32. 32. Let the salad marinate for at least 30 minutes.
33. 33. Stir the salad occasionally.
34. 34. Place monkfish fillets between two layers of cling film.
35. 35. Gently pound the fillets flat.
36. 36. Whisk the egg with the cream.
37. 37. Season the monkfish fillets with salt.
38. 38. Season the monkfish fillets with pepper.
39. 39. Coat the fish fillets in flour.
40. 40. Dip the floured fillets into the egg-cream mixture.
41. 41. Bread the fillets with the breadcrumbs.
42. 42. Heat butter in a pan.
43. 43. Fry the schnitzels for about 2 minutes on each side until golden brown.
44. 44. Baste the schnitzels repeatedly with the cooking fat.
45. 45. Drain the schnitzels on kitchen paper.
46. 46. Cut the cress from the bed.
47. 47. Fold the cress into the salad.
48. 48. Serve the potato salad on plates.
49. 49. Place the monkfish schnitzels on top.
50. 50. Serve the dish immediately.

Nutrition per serving

• kcal: 644
• Protein: 33 g · Fett/Fat: 29 g · Carbs: 61 g