Sea Bass Schnitzel with Asparagus Potato Salad

Ingredients

• 300 g small waxy potatoes (6 small waxy potatoes)
• Salt
• 250 g white asparagus
• 30 g shallots (1 shallot)
• 1 tbsp oil
• 2 tbsp white wine vinegar
• 150 ml Vegetable broth
• 1 tsp coarse Dijon mustard
• Pepper
• 0.5 tsp honey
• 250 g sea bass fillet (sliced)
• 1 egg
• 1 tbsp cooking cream (10% fat)
• flour
• 6 tbsp breadcrumbs
• 40 g butter (2 tbsp)
• 0.5 sachet garden cress

Instructions

1. 1.

   Wash the potatoes thoroughly, boil in plenty of salted water for about 20 minutes over medium heat.

2. 2.

   Peel the asparagus and trim the woody ends. Then boil the asparagus for 10 minutes in salted water over medium heat, drain and let cool.

3. 3.

   Drain the potatoes, allow to cool slightly, then peel and let cool completely.

4. 4.

   Slice the potatoes into rounds and place them in a bowl.

5. 5.

   Slice the asparagus into rounds and add them to the potatoes.

6. 6.

   Peel the shallot and finely dice it.

7. 7.

   Heat oil in a pan and sauté the shallot for 1–2 minutes over medium heat until translucent.

8. 8.

   Deglaze with vinegar, pour in broth, bring to a boil. Pour the hot liquid over the potatoes and asparagus and mix gently.

9. 9.

   Stir in mustard and season the salad with salt, pepper and half a teaspoon of honey. Let rest at least 30 minutes, stirring occasionally.

10. 10.

    Pat sea bass slices dry between two sheets of cling film.

11. 11.

    Whisk egg with cream.

12. 12.

    Season sea bass slices with salt and pepper.

13. 13.

    Coat fish in flour, then dip in egg mixture, and finally coat with breadcrumbs.

14. 14.

    Heat butter in a pan. Fry schnitzel for about 2 minutes per side until golden brown, basting frequently with cooking fat. Drain on paper towels.

15. 15.

    Add garden cress to the salad. Plate potato salad with sea bass schnitzels and serve immediately.