Autumn Potato Salad with Grapes and Trout

Ingredients

• 700 g waxy potatoes
• Salt
• 400 g salmon trout fillet (ready to cook, skin on)
• 1 tbsp Lemon Juice
• pepper (ground)
• 1 Shallot
• 1 tbsp butter
• 100 ml fish stock
• 50 ml dry white wine
• 150 g green seedless grapes
• 1 tbsp capers (jarred)
• 100 g mixed herb salad (e.g., watercress, clover, arugula, nettle, etc.)
• 8 radishes
• 1 onion
• 4 tbsp olive oil
• 100 ml meat broth
• 1.5 tsp medium-hot mustard
• 4 tbsp white wine vinegar

Instructions

1. 1.

   Wash the potatoes and boil them in their skins for about 25 minutes in salted water.

2. 2.

   Meanwhile wash the trout, pat dry, drizzle with lemon juice, salt and pepper.

3. 3.

   Peel the shallot, finely chop it and sauté in a pot with melted butter until translucent. Add stock and wine, bring to a boil, place the fish skin side down, cover and cook just above simmer for 5-8 minutes. Remove fillets, let cool, remove skin, break into bite-sized pieces.

4. 4.

   Wash and halve the grapes. Wash, rinse, dry, and shred the herb salad. Peel, wash, and thinly slice the radishes. Peel, halve, and cut the onion into very thin strips or julienne.

5. 5.

   Heat 1 tbsp oil in a pan, sauté onion strips until translucent, pour in broth, bring to a quick boil, remove from heat, stir in mustard and vinegar, season with salt and pepper.

6. 6.

   Drain potatoes, rinse, peel, slice, and mix with warm dressing. Let sit for 15 minutes, then fold in radishes, grapes, capers, trout, herb salad, remaining oil, taste, and serve on plates.