Lukewarm potato and asparagus salad with catfish

Name: Lukewarm potato and asparagus salad with catfish
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Potatoes; 300 g green asparagus; 7-10 Tbsp Salt; 1 collar Watercress (125-150 g); 500 g Catfish; 6-8 TABLESPOONS Lemon juice; 1 TEASPOON coarse and medium hot mustard; 1 knife tip Turmeric; 4-6 Tbsp Oil; 20 g Butter or margarine; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g Potatoes
300 g green asparagus
7-10 Tbsp Salt
1 collar Watercress (125-150 g)
500 g Catfish
6-8 TABLESPOONS Lemon juice
1 TEASPOON coarse and medium hot mustard
1 knife tip Turmeric
4-6 Tbsp Oil
20 g Butter or margarine
7-10 Tbsp Pepper
7-10 Tbsp Lemon

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Wash the asparagus and peel the lower third and cut off the woody ends. Cut the asparagus into pieces of about 5 cm and cook in little boiling salted water for about 8 minutes.
2
Wash the watercress, dab dry and scrape the leaves off the stalks. Wash the fish, dab dry and cut into bite-sized pieces. Mix lemon juice, mustard, turmeric and some salt.
3
Add oil. Drain the potatoes, rinse with cold water and remove the skin. Cut the potatoes into cubes. Heat the fat in a frying pan and fry the catfish for about 3 minutes while turning. Season with salt and pepper and take out.
4
Deglaze the roast with the mustard sauce, add the potatoes and drained asparagus and toss briefly. Fold in fish and 3/4 of the watercress, season with salt and pepper and arrange on a plate.
5
Serve garnished with remaining watercress and lemon.