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| Trout meuniere with pink potato salad |
Here are the ingredients if you would like to try it out too.
For 4 persons:
- 250 g small young potatoes
- 2 medium small beet roots
- 1/2 pickled daikon
For the dressing:
- 10 Anchovis, minced (Anchovis stored in oil)
- 1 tablespoon medium hot mustard
- 1 squeeze honey
- 1/2 lemon / the juice
- 1 teaspoon salt
- good pinch of freshly ground black pepper
- 5 tablespoons olive oil
Garnish:
- tomatoes
- salad leaves
- chopped spring onion
- mayonnaise
Fish:
- 4 pieces of rainbow trout fillet
- 4 tablespoons flour (roughly milled for pasta)
- salt
- 1 shot of mild cider vinegar
- pepper
- olive oil, only a few tablespoons
First I cooked the potatoes and two beet roots in slightly salted water.
Meanwhile I diced the daikon radish just like this:
After 15 minutes the potatoes were done, nicely cooked, the beet roots took about 10 minutes longer. I peeled the beet roots and potatoes and chopped them into nearly the same sized dices as the daikon. All in all I had just one rice bowl full of each of the ingredients.
I mixed the other salad ingredients and added the minced Anchovis, stirred, done.
Pretty little things...
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| minced Anchovis |
For the fish, I sprinkled the cleaned fillets with salt, pepper, and a few drops of vinegar and tossed the fillets in the flour.
Heated the griddle up to medium high heat, added some oil, not too much and fried the fish on both sides, just 2-3 minutes on each side. Trout is done very quickly so I just looked at the color of the flour, nicely golden, yes it is done and enough.
Trout simply has to be juicy:
I had the trout with a little bit of mayonnaise and a squeeze of lemon juice, husband with a mix of mayonnaise and wasabi.
