Victoriabarsch on avocado potato salad

AUTHOR
Zackary Austin
DIFFICULTY
very easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 600 g waxy potatoes
  • 1 Onion
  • 7 TABLESPOONS Sunflower oil
  • 200 ml Vegetable broth
  • 6 TABLESPOONS Fruit vinegar
  • 1 TABLESPOON Sugar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 3 Spring onions
  • 2 Avocados
  • 5 TABLESPOONS Lemon juice
  • 250 g cherry tomatoes
  • 4 TABLESPOONS Mayonnaise
  • 100 ml Milk
  • 600 g Victoria perch fillet
  • 7-10 Tbsp Lemon wedges

Directions

  1. 1

    Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel while still hot.

  2. 2

    Peel and finely chop the onion. Whisk 4 tbsp. oil, stock, vinegar and onion. Season with sugar, salt and pepper. Cut potatoes into slices and toss in the marinade. Clean and wash spring onions and cut them diagonally into rings.

  3. 3

    Cut the avocados in half, remove the seeds. Remove the avocado halves from the skin. Sprinkle the flesh with 2 tbsp. lemon juice and cut into slices. Wash and halve the tomatoes.

  4. 4

    Carefully mix the avocado, spring onions and tomatoes with the potatoes. Mix mayonnaise, 3 tbsp. lemon juice and milk. Season with salt and pepper. Pour the dressing over the salad. Wash the fish, dab dry and portion.

  5. 5

    Season with salt. Heat 3 tablespoons of oil in a frying pan and fry the fish for about 4 minutes on each side. Arrange fish and salad on plates. Add lemon wedges.

Nutrition Facts

KCAL
810 kcal
CARBS
31 g
FATS
58 g
PROTEINS
37 g