The Best of Czech Cooking/Peter Trnka 1996

Pickerel and Potato Salad
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3/4 lb pickerel fillets 8 whole black peppercorns 1 bay leaf
2 Tbls butter 3 medium, new potatoes 1 medium carrot
2 Tbs fresh parsley, chopped 1/2 small celeriac 1/2 small sweet onion
4 Tbs white wine vinegar 2 Tbs lemon juice 4 Tbs vegetable oil



1 Season the fillets with salt and freshly ground black pepper. Melt the butter in a large pan, add 2 Tbs. of vinegar, 1/4 cup of water, the whole peppercorns, and the bay leaf. Bring to a boil. Add the fillets, cover, and poach for about 10 minutes or till tender. Remove the fish from the liquid and let cool.
2 Boil the potatoes in salted water till done. Remove, let cool, peel and dice. Peel the carrot and celeriac, dice them, and parboil in boiling salted water till just tender, about 10 minutes. Drain and cool. Finely chop the onion.
3 Using two forks, tear the fish into bite-sized pieces into a salad bowl. Add the potatoes, carrots, celeriac, and onion. Sprinkle on the chopped parsley. Add the remaining vinegar, lemon juice, and mayonnasie, season with salt and freshly ground black pepper, and mix well. Cool in the fridge for 1 hour before serving. Serve with lemon wedges.

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