Total: 50 min
Preparation: 25 min
- For the salmon fillet on purple potato salad with quail eggs, boil the potatoes in boiling salted water, drain and allow to cool slightly – later peel and cut into thin slices. Peel the shallots, cut into thin slices and sauté in a saucepan in 15 ml of olive oil. Add the stock and vinegar and bring it to the boil.
- Put the broth together with the mustard over the potato slices, season with salt and pepper, then let it simmer for at least 30 minutes. Meanwhile pluck herbs from the stems, cut roughly and add to the salad with the remaining olive oil.
- Put the quail eggs in a liter of boiling water and let it stand on the stove with the stove off for 4 minutes. Then quench in ice water, peel and halve along. Cress from the beds and salmon slices. Arrange both together with the eggs on the salad.
|Vitamin C||92.1mg 92%|
|Vitamin E||4,7mg 39%|