Zutaten für Bacon Scholle Potato Salad Speck Scholle Zu Kartoffelsalat
- 1 pound small potatoes
- 1/2 medium yellow onion
- 1/2 cucumber
- 1/4 cup radishes
- 2 tablespoons fresh chives
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 vegetable bouillon cube
- 1 tablespoon Dijon mustard
- 1 teaspoon salt, 1/2 teaspoon black pepper
- 1 teaspoon mustard seeds
- 4 ounces bacon
- 2 scholle fillets (about 6 ounces total)
- 1 tablespoon flour
- 1 tablespoon capers
- 5 ounces water
- 1 tablespoon butter
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Zubereitung von Bacon Scholle Potato Salad Speck Scholle Zu Kartoffelsalat
- Wash 1 pound of small potatoes.
- Cook potatoes in a pot of boiling salted water for 20 minutes, or until tender.
- Finely chop 1/2 medium yellow onion.
- Thinly slice 1/2 cucumber and 1/4 cup radishes.
- Finely chop 2 tablespoons fresh chives.
- Heat 2 tablespoons olive oil in a medium saucepan over medium heat.
- Add the chopped onion and cook for 5 minutes, until softened. Stir in 5 ounces of water, 1 vegetable bouillon cube, and 2 tablespoons white wine vinegar. Simmer until the liquid is almost completely absorbed.
- In a large bowl, whisk together the cooked onions, 1 tablespoon Dijon mustard, 1 teaspoon salt, 1/2 teaspoon black pepper, the chopped chives, and 1 teaspoon mustard seeds. This is your marinade.
- Drain the cooked potatoes and let them cool slightly.
- Peel the potatoes while still warm and slice into 1/2-inch thick rounds.
- Add the sliced potatoes, cucumber, and radishes to the marinade and gently toss to combine.
- Let the potato salad sit for at least 20 minutes to allow the flavors to meld.
- Dice 4 ounces of bacon into small pieces.
- Season the bacon with salt and pepper, and dredge lightly in 1 tablespoon flour.
- Heat 1 tablespoon butter in a skillet over medium heat. Add the bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the pan and set aside, reserving the bacon fat.
- Add 2 scholle fillets (about 6 ounces total) to the skillet with the reserved bacon fat. Add 1 tablespoon capers.
- Cook the scholle for 5-6 minutes per side over low heat, covered, or until the fish flakes easily with a fork.
- Arrange the cooked scholle on plates, top with the bacon and a generous spoonful of the potato salad.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
19g
Fat
22g
Carbs
22g
