Fish Skewers with Potato-Cucumber Salad

Ingredients

• 800 g small waxy potatoes
• Salt
• 1 cucumber
• 100 ml Vegetable broth
• 1 tsp hot mustard
• 1 tbsp sour cream
• 4 tbsp white wine vinegar
• vegetable oil
• 1 tbsp freshly chopped dill
• black pepper (ground)
• 4 sea bass fillets (pre‑cooked, about 100 g each)
• 1 tsp fennel seeds
• 4 juniper berries
• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 1 tbsp butter
• 2 tbsp flour

Instructions

1. 1.

   Wash six small potatoes and steam for about 20 minutes until cooked. Then peel and let cool. Cut each into two halves lengthwise. Peel the remaining potatoes and dice them small. Boil in salted water for about 15 minutes. Peel the cucumber, cut it lengthwise and remove seeds. Slice half into long thin strips or julienne. Dice the rest into small cubes. Warm the broth, whisk in mustard, sour cream, vinegar and 2 tbsp oil. Add dill and season with salt and pepper. Toss in the drained potato cubes and let soak.

2. 2.

   Sauté the halved potatoes in a non‑stick pan with 1–2 tbsp oil for about 10 minutes until slowly golden brown. Season with salt and pepper.

3. 3.

   Rinse the fish, pat dry and cut each fillet diagonally into halves. Skewer on wooden sticks. Crush fennel seeds, juniper berries, coriander and mustard seeds in a mortar. In a hot non‑stick pan add butter and 1 tbsp oil, briefly sauté the spice mix. Season the fish with salt and pepper, dredge in flour, then sear skin side down in the spiced butter for 2–3 minutes until golden brown. Flip, remove from heat and let rest for 1–2 minutes.

4. 4.

   Arrange cucumber strips on plates. Mix cucumber cubes into the potato salad, adjust seasoning and serve alongside. Place the sautéed potatoes and fish skewers on top.

5. 5.

   Garnish with dill sprigs before serving.