INGREDIENTS: (for 2 persons, about .6-7 small planters)
for the fish fritters: 200 g salmon fillet 100 g pike-perch fillet 70 g released/erupted crayfish meat 1/2 bunch parsley Salt 3 tablespoons rapeseed oil
for the potatoe radicchio salad: 1 kg waxy potatoes (e.g. Linda variety) 1/2 bunch parsley 1/2 bunch dill 2 shallots 200 ml vegetable stock (1 cube dissolved in 200 ml boiling water) 1/2 small radicchio 50 ml apple vinegar 2 tablespoons rapeseed oil 1 tsp medium hot mustard Salt freshly ground pepper
for the potato and radicchio salad:
Steam potatoes with skin for 30-45 minutes.
Peel and finely chop the shallots. Place in a metal bowl.
Using a fork and a small knife, peel the potatoes while still warm, slice them and add them to the shallots in the metal bowl.
Pour hot vegetable stock over the potatoes and let them simmer for about 10-15 minutes.
Wash the radicchio and cut into thin strips,
Wash and chop the parsley and dill.
Store herbs and radicchio in a separate bowl.
Mix the dressing of cider vinegar, rapeseed oil and mustard as well as salt and pepper and set aside.
Now you can prepare the fish pancakes.
Pour radicchio, herbs and dressing over the potatoes, season again and mix well
for the fish planters:
Dab fish fillets with a kitchen towel.
Finely chop the fish fillets and the crayfish meat. You can also use a cradle knife for this.
Wash and chop the parsley.
Heat rape oil in a pan.
Mix the fish and crayfish meat and fold in the parsley. Salt lightly.
Shape small planters with your hands and fry them until golden brown on both sides. Don't fry the fish too long and too hot, it is best to fry each side for about 3 minutes and let the planterl simmer in the pan for another 5-7 minutes.
Serve with potato and radicchio salad and enjoy. Bon Epi-tit!