Smoked Fillet of Whitefish with Potato and Bacon Salad

Smoked fillet of vendace with peanut-bacon leaf salad (Mecklenburg- Western Pomerania).

Soak the lentils for a few hours in enough cold water, then drain and soften in a saucepan of boiling hot water. Make and peel the potatoes.

Fillet, bone and parry the vendace. Season lightly on both sides with salt and season with pepper.

In a shallow cooking pot (steel, not enameled) sprinkle the smoked flour. Place the fish fillets on the steaming grid liner, cover the cooking pot with a lid and place the cooking pot on the hot stove top. (Note: induction is not suitable for this. A simple hot plate will do). After a short time, the sawdust will start to glow. This creates smoke and temperature. Cook the fish fillets in about 10 -15 min.

In the meantime, cut bacon into thin strips and fry in a frying pan until crispy. Bring the vegetable soup to the boil. Cut the still hot potatoes into slices and mix with vegetable soup, rapeseed oil and 1 tbsp. vinegar.

Season to taste with salt and pepper and add the fried bacon strips.

Drain the cooked lentils, dress with 1 tbsp salt, vinegar, olive oil and pepper.

Arrange the potato salad on the center of the plate, place the fish fillet on top, then remove the skin and pour the lentil vinaigrette around it.

Our tip: Use bacon with a subtle smoky note!

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