Fish skewers with potato salad

STEP BY STEP

Let's make something delicious.

1. 01

   For the fish skewers, thaw the fish if necessary, fillet it and remove any bones. Cut the fish fillets into bite-sized pieces and divide them between the 4 metal skewers.

2. 02

   Mix the oil with the lovage and carefully brush it over the fish skewers. Leave the skewers to marinate in the fridge for 30 minutes.

3. 03

   Meanwhile, scrub the potatoes thoroughly and cut them into 1 × 1 cm cubes, leaving the skins on. Bring to the boil in the vegetable stock with the oregano and marjoram, then cover and cook over a medium heat for 15–20 minutes.

4. 04

   Wash the spring onions, remove the roots and cut the onions into thin rings. Wash the spinach and drain in a sieve. Roughly chop the walnuts. Remove the radish leaves, then wash and dice the radishes. Wash the parsley, shake dry and finely chop.

5. 05

   Leave the potatoes to cool. Put all the ingredients in a bowl, mix and season with a dressing made from rapeseed oil, walnut vinegar, salt and pepper.

6. 06

   Rinse the lemon under hot water, pat dry and finely grate the zest. Squeeze out the juice. Cook the fish skewers on an oiled barbecue tray over indirect heat for approx. 4 minutes on each side. Drizzle the lemon juice over the fish pieces and sprinkle with the zest and a little salt and pepper, then serve the skewers with the potato salad.

7. 07

   Cut the spring onions into thin rings. Wash the spinach. Roughly break up the walnuts. Dice the radish. Chop the parsley. Put all the ingredients in a bowl, mix and season to taste. The salad tastes particularly good if left for 1 hour to allow the flavours to develop. Check the seasoning again before serving.