Backfisch in Mandelpanade mit Kartoffel-Radieschen-Salat

Ingredients

• 700 g waxy potatoes
• 1 Red Onion
• 1 handful Arugula
• 1 bunch radishes
• 0.5 bunch herbs (dill, parsley)
• 200 ml vegetable broth
• 3 tbsp apple cider vinegar
• 6 tbsp Olive oil
• Salt
• Pepper
• 500 g cod (4 pieces à 125 g)
• 30 g Whole wheat flour (2 tbsp)
• 2 Eggs
• 50 g whole wheat breadcrumbs (5 tbsp)
• 50 g ground almonds (5 tbsp)
• 50 g almond flakes (5 tbsp)

Instructions

1. 1.

   Boil potatoes in boiling water for 20-30 minutes. Then drain, chill, peel while still hot and let cool.

2. 2.

   Meanwhile, peel and finely dice the onion. Wash and dry the arugula. Clean, wash and slice the radishes. Wash, dry and chop the herbs. Bring the vegetable broth to a boil.

3. 3.

   Slice the potatoes. Mix with hot vegetable broth, onions, vinegar, 3 tbsp oil, salt and pepper in a large bowl. Let it steep for about 30 minutes.

4. 4.

   Wash, pat dry and season the cod fillets with salt and pepper. Place whole wheat flour in a plate. Whisk eggs in another plate and mix breadcrumbs, ground almonds and almond flakes in a third plate.

5. 5.

   Bread the fish: First turn in flour, then through the eggs and into the almond breading. Heat oil in a pan and fry the fish on both sides over medium heat for about 5-10 minutes.

6. 6.

   Mix radishes, arugula and herbs into the potato salad and season to taste. Serve with the baked fish.