Bacon Scholle Potato Salad Speck Scholle Zu Kartoffelsalat Recipe

Ingredients for Bacon Scholle Potato Salad Speck Scholle Zu Kartoffelsalat

• 1 pound small potatoes
• 1/2 medium yellow onion
• 1/2 cucumber
• 1/4 cup radishes
• Fresh Chives
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• Vegetable Bouillon Granules
• 1 tablespoon Dijon mustard
• Salt And Black Pepper
• 1 teaspoon mustard seeds
• 4 ounces bacon
• Fillets Of Sole
• 1 tablespoon flour
• 1 tablespoon capers

How to Make Bacon Scholle Potato Salad Speck Scholle Zu Kartoffelsalat

1. Wash 1 pound of small potatoes.
2. Cook potatoes in a pot of boiling salted water for 20 minutes, or until tender.
3. Finely chop 1/2 medium yellow onion.
4. Thinly slice 1/2 cucumber and 1/4 cup radishes.
5. Finely chop 2 tablespoons fresh chives.
6. Heat 2 tablespoons olive oil in a medium saucepan over medium heat.
7. 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.
8. 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.
9. Drain the cooked potatoes and let them cool slightly.
10. Peel the potatoes while still warm and slice into 1/2-inch thick rounds.
11. Add the sliced potatoes, cucumber, and radishes to the marinade and gently toss to combine.
12. Let the potato salad sit for at least 20 minutes to allow the flavors to meld.
13. Dice 4 ounces of bacon into small pieces.
14. Season the bacon with salt and pepper, and dredge lightly in 1 tablespoon flour.
15. 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.
16. Add 2 scholle fillets (about 6 ounces total) to the skillet with the reserved bacon fat. Add 1 tablespoon capers.
17. Cook the scholle for 5-6 minutes per side over low heat, covered, or until the fish flakes easily with a fork.
18. Arrange the cooked scholle on plates, top with the bacon and a generous spoonful of the potato salad.