Bacon Scholle Potato Salad - Speck-scholle Zu Kartoffelsalat

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 lbs potatoes
• 1 onion
• 1/2 salad cucumber
• 1 radish
• 3 tablespoons fresh chives
• 3 tablespoons oil
• 3 tablespoons vinegar
• 1 teaspoon instant vegetable bouillon granules
• 1 tablespoon coarse ground mustard
• salt and black pepper
• 1 tablespoon mustard seeds, crushed
• 2 1/2 ounces bacon
• 12 ounces fillets of sole
• 2 tablespoons flour
• 2 tablespoons capers

Recipe

• 1 wash potatoes; cook 20 minutes in boiling water.
• 2 chop onion; thinly slice cucumber and radish; finely cut chives.
• 3 heat oil; cook onion with about 5 ounces of water, the vegetable bouillon, and the vinegar until the liquid dissolves.
• 4 make a marinade with onions, mustard, salt and pepper to taste, chives, and mustard seeds.
• 5 drain potatoes; peel and slice while warm.
• 6 mix potatoes with cucumber, radishes, and marinade mix; allow to sit 20 minutes.
• 7 dice bacon; season with salt and pepper and dredge in flour.
• 8 heat up butter and brown bacon; remove from pan.
• 9 place fish in pan and add bacon and capers; cook fish 5-6 minutes per side on low heat, covered, or until fish flakes easily with fork.
• 10 arrange fish on plate with some potato salad.