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.
Peel and wash the potatoes and cook in salted water for about 20 minutes.
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.
Wash the fish and dab dry. Wash and chop or finely chop the herbs.
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.
Fold in pine nuts and herbs.
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.
Drink tip: cool white wine, e.g. Welschriesling.