Marinated fillets of venison on lamb's lettuce

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
3 2
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 30 g Pine nuts
  • 8 discs Bacon
  • 800 g Potatoes
  • 7-10 Tbsp salt and pepper
  • 250 g Lamb's lettuce
  • 8 TABLESPOONS mild wine vinegar
  • 1 TEASPOON medium hot mustard
  • 6 TABLESPOONS Olive oil
  • 500 g Fillets of reinanken (alternatively trout fillets)
  • 2 stem(s) tarragon, basil, parsley, chives and dill
  • 2 TABLESPOONS Walnut oil

Directions

  1. 1

    Roast the pine nuts in a pan without fat, take them out. Fry bacon in 2 portions in a pan without additional fat until crispy. Take out and drain on kitchen paper.

  2. 2

    Peel and wash the potatoes and cook in salted water for about 20 minutes.

  3. 3

    Clean the salad, wash and drain well. For the salad dressing, mix 4 tablespoons of vinegar, mustard, salt and pepper. Fold in 2 tablespoons of olive oil.

  4. 4

    Wash the fish and dab dry. Wash and chop or finely chop the herbs.

  5. 5

    Mix 4 tablespoons vinegar, salt, pepper and 100 ml water. Fold in 4 tablespoons of olive oil and walnut oil. Heat everything in a large pan (do not boil!). Cover the fish and let it simmer for 3-5 minutes.

  6. 6

    Fold in pine nuts and herbs.

  7. 7

    Crumble the bacon roughly. Mix salad and salad dressing. Drain potatoes. Serve with salad and fish. Drip marinade over the fish. Sprinkle with bacon and pepper.

  8. 8

    Drink tip: cool white wine, e.g. Welschriesling.

Nutrition Facts

KCAL
480 kcal
CARBS
25 g
FATS
27 g
PROTEINS
31 g