Potatoe salad with allmouth


  • 300 grams small potatoes
  • 0,5 bunches of fresh dandelion leaves
  • 2 bunches of corn salad
  • 1 stalk of green onions
  • 2 tablespoons elderflower vinegar
  • 1 tablespoon natural rapeseed oil
  • water
  • sugar
  • 1 pinch of pepper
  • 4 allmouth fillet 250 g
  • salt
  • ghee

Preparation method (receipt)

Wash potatoes, boil until tender, cool, cut into halves or quarters. Chop green onions, add to potatoes. Mix vinegar with salt, pepper, sugar and butter, pour over prepared marinade potatoes. Rinse and shake off the dandelion leaves and corn salad, then add to the potatoes. Drain monkfish fillets, salt, pepper, season with lemon pepper and fry in melted butter on both sides, served with potato salad.

potato dandelion corn salad green onion elderberry vinegar rapeseed oil water sugar pepper monkfish salt melted butter