Stuffed fried fish with lukewarm potato salad
- 1 kg potatoes
- 2 Onions
- 100 g Breakfast bacon
- (Bacon)
- 1 EL Oil
- 1 TL Sugar
- 6 EL Apple cider vinegar
-
1 TL vegetable broth (instant) - Salt
- Pepper
- 4 EL Mustard
- 1 pickled cucumber
- 800 g Lingfish or cod fillet (if possible 4 cm thick)
-
1 egg (Gr. M) - 100 g flour
- 150 ml Beer (Pils)
- 1 l Oil for deep-frying
- 1 Bundle Chives
- Wooden skewers
75 minutes
light
- 1.
- For the salad, wash the potatoes and cook for about 20 minutes. Drain, peel and let cool a little. Peel and finely dice onions. Fry the bacon in hot oil until crispy, remove. Sweat the onions in the bacon until translucent, sprinkle with sugar.
- 2.
- Stir in vinegar, 200 ml water and stock, bring to the boil. Season with salt, pepper and 2 tablespoons of mustard. Slice the potatoes and mix with the hot vinaigrette. Cover and set aside.
- 3.
- For the fried fish, finely dice the cucumber and mix with 2 tablespoons of mustard. Finely crumble half of the crispy bacon and stir in. Wash the fish, pat dry and cut into approx. 5 cm pieces. Cut a pocket into each piece and fill it with seasoned mustard.
- 4.
- Possibly. stick.
- 5.
- Separate the egg. Mix the flour, egg yolk and beer together. Season with salt and pepper. Beat egg whites until stiff and fold in. Heat the frying oil in a tall saucepan or deep fryer to approx. 160 ° C. fishPull through the dough one after the other and bake in hot oil for about 4 minutes until crispy, turning.
- 6.
- Drain on kitchen paper.
- 7.
- Wash the chives, cut into rolls and mix with the potato salad. Season to taste with salt and pepper. Serve everything. Sprinkle the remaining crispy bacon on the potato salad.
1 person approx:
- 810 kcal
- 53 g protein
- 36 g fat
- 62 g carbohydrates
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