Name: Crispy Fish Fillets with Hearty Potato Salad
Prep time: 50 min
Cook time: 15 min
Total time: 65 min
Yield: 4 Portionen
Ingredients: 1000 g predominantly firm-cooking potatoes; 1 tsp vegetable broth (instant); 1 tbsp medium-hot mustard; 2 tbsp Oil; 2 tbsp White wine vinegar; Salt; Pepper; 600 g Fish fillets (20 pieces); 250 g Cherry tomatoes; 1 bunch Rocket

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

1 h 5 min

Description

This dish is a great combination of crispy fish fillets and a hearty potato salad. I like to make it when I need something quick but still delicious. The potato salad gets a fresh note from the rocket and tomatoes, which goes perfectly with the fish fillets. The preparation is super easy and guaranteed to succeed! Ideal for a quick lunch or an uncomplicated dinner. The salad can also be prepared well in advance, so you only have to arrange it with the fish fillets. A real all-rounder for the whole family!

Ingredients (10 ingredients)

Preparation (6 steps)

Prepare potatoes

Thermomix® Setting

20 min/Varoma/Speed 1 Varoma

Wash 1 kg predominantly firm-cooking potatoes and place in the simmering basket. Fill 250 ml water into the mixing bowl. Insert simmering basket and cook for 20 Min./Varoma/speed 1.

1200

Prepare vinaigrette

Thermomix® Setting

10 sec/Speed 3

Remove simmering basket and let potatoes cool. Put 1 tsp vegetable broth, 1 tbsp medium-hot mustard, 2 tbsp oil, 2 tbsp white wine vinegar, salt and pepper in the mixing bowl and mix for 10 sec./speed 3.

Mix potato salad

Peel the cooled potatoes and cut into slices. Place the potato slices in a bowl and mix with the vinaigrette from the mixing bowl. Set aside.

Bake fish fillets

Line a baking sheet with baking paper and spread 600 g fish fillets (20 pieces) on it. Bake in the preheated oven (electric oven: 225°C/ convection oven: 200 °C/ gas: level 4) for 13-15 minutes, turning once.

Refine salad

Wash 250 g cherry tomatoes and cut into slices. Wash, clean and pat dry 1 bunch of rocket. Mix tomatoes and rocket into the potato salad and season again with salt and pepper.