Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Green potato salad with tarragon, basil and dill
Cucumber, fennel and runner beans turn this salad into a deliciously crunchy veggie main course.
Cooking time: 1 hour
| Ingredients (4 servings) | ||
|---|---|---|
| 500 | g | small hay potatoes |
| 225 | g | runner beans, cleaned |
| 6 | large eggs | |
| 200 | g | cucumber |
| 1/2 | fennel | |
| 2 | tablespoon(s) | chives |
| 1 | pinch | of salt |
| pepper | ||
for the dressing
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | bunch | of basil |
| 1 | bunch | tarragon |
| 1 | bunch | of dill |
| 1 | clove garlic | |
| 2 | teaspoon(s) | capers, drained |
| 4 | anchovy fillets (optional) | |
| 1 | pinch | of salt |
| 170 | g | mayonnaise |
| 2 | tablespoon(s) | lemon juice |
| pepper | ||
- Cut the fennel into thin strips and blanch al dente separately from the runner beans.
- Cook the potatoes until soft. Boil the eggs for 7 minutes and peel. Chop the chives finely. Cut the cucumber into small pieces.
- For the dressing, combine the herbs, garlic, capers and anchovies (except for vegetarian preparation), salt, pepper and mayonnaise in a food processor and mix until a homogeneous consistency is achieved. Add the lemon juice and continue to mix. Add more lemon juice or salt if necessary.
- Mix the vegetables with the sauce and arrange on a plate. Cut the eggs in half and add.
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