Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Potatoes
Lemon butter
Potato salad
Fish meunière
How it's done
Potatoes
Cook the potatoes, uncovered, in boiling water for approx. 25 mins. until soft. Drain the potatoes.
Lemon butter
Without adding oil, toast the almonds in a pan until light brown. Remove and set aside. Heat the clarified butter in the same pan. Fry the capers for approx. 3 mins. until crispy. Remove and drain on paper towels. Heat the butter in the same pan until it foams and smells slightly nutty. Add the lemon zest and juice. Transfer 4 tbsp of the mixture to a bowl. Mix the herbs into the remainder of the butter, season with salt, set aside.
Potato salad
Place the mustard in the same bowl, mix with the lemon butter, season. Cut the potatoes in half lengthwise, mix in along with the wild garlic and parsley.
Fish meunière
Empty the flour into a shallow dish. Salt the fish fillets, toss them in the flour. Heat the clarified butter in a non-stick frying pan. Fry the fish for approx. 3 mins. on each side, plate up, drizzle with the lemon butter. Scatter the reserved almonds and capers on top, serve with the potato salad.
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