1. rinse potatoes and make them with the lid closed for about 20 min.
Rinse, remove the peel and cool.
Remove the skin from the onion and chop. Clean, rinse and dice bell bell pepper. Saute onion in hot oil until soft. Add vinegar, one eighth of a liter of water and clear soup, bring to a boil. Cut potatoes into slices, mix with clear soup and paprika. Steep for about 1 hour.
3. crumble toast. Rinse kitchen herbs and chop, except for a tiny bit of dill. Remove peel from horseradish, grate and drizzle with juice of one lemon. Mix herbs, toast, egg and horseradish, except for a little bit. Season with salt and pepper.
4. rinse fish, dry and cut into large pieces. Spread the horseradish mixture on top. Cook in the hot kitchen stove (electric stove: 200 degrees / convection oven: 175 degrees / gas: level 3) for about 20 minutes. Season the potato salad. Arrange everything and garnish.
Preparation time: 50 minutes (waiting time about 1 hour).
400 1680 40 14 27
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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