Pickled Fish Salad with Potatoes and Greens

Name: Pickled Fish Salad with Potatoes and Greens
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons pickling spice, crushed; 2 teaspoons About kosher salt; 3 Tbsps lemon juice; 567 grams whole sardines or American mackerel; 5 Tbsps extra-virgin olive oil; 454 grams thin-skinned potatoes, peeled and cut into 2-in. chunks; 118 milliliters roasted red peppers cut into 2-in. pieces; 1 liters lightly packed salad mix; 5 Tbsps white wine vinegar, divided

Need a gluten free, dairy free, fodmap friendly, and whole 30 main course? Pickled Fish Salad with Potatoes and Greens could be a spectacular recipe to try. One serving contains 530 calories, 35g of protein, and 29g of fat. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person found this recipe to be scrumptious and satisfying. If you have american mackerel, kosher salt, lemon juice, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Clean and fillet fish (steps 1 through 3 of "You Found the Fish," below). Put in a shallow 8- or 9-in. glass baking dish.

Ingredients you will need

Fish

Equipment you will use

Glass Baking Pan

Combine 3 tbsp. vinegar, the lemon juice, 1 tsp. salt, and 1/4 cup water in a cup.

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Lemon Juice

Vinegar

Water

Salt

Pour over fish. Chill, covered, 2 hours.

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Fish

Combine remaining 1 1/2 tbsp. vinegar, 1/2 tsp. salt, the oil, and pickling spice in a large bowl. Set dressing aside.

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Vinegar

Salt

Cooking Oil

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Bowl

Simmer potatoes in a small saucepan with water to cover until tender when pierced, 10 to 15 minutes.

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Potato

Water

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Sauce Pan

Drain, let cool briefly, then quarter and return to pan.

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Frying Pan

Mix gently with half the dressing and let cool.

Add peppers to remaining dressing and let stand until ready to serve.

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Peppers

Drain fish and cut into 1 1/2-in. pieces.

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Fish

Mix gently with pepper mixture.

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Pepper

Add salad mix and potatoes and toss to coat.

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Mixed Greens

Potato

You Found the Fish--Now What? Some markets will clean them for you, but if not, you can do it yourself easily enough--it just takes a little practice.

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Fish

SCALE AND CUT. Scrape off the scales gently with fingertips.

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Kitchen Scale

Cut through both sides of belly 1/4 in. from edge, from collar to tail.

CLEAN. Pull out the guts; rinse the fish inside and out. Snip off fins.

Ingredients you will need

Fish

FILLET (RAW). Score fish all the way around collar just to the bone. Slide your index finger into cut on one side of collar and your middle finger into the other side. Slide your fingers along spine to tail, pulling fillets free.

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Bone

Fish

Cut off tail and pull out any remaining bones.

FILLET (COOKED). Make 3 cuts through flesh to bones: along the length of the spine (to one side of it), at collar, and just above tail. Slide knife under fillet to free it from spine, and lift it off. Pull up tail and lift off spine and head to free bottom fillet. Pull out any remaining bones.

Equipment you will use

Knife

Note: Find these little fish at some grocery stores, fish markets (you might need to order them), and Asian markets. If you live near a coastal town, head to the docks-fresh anchovies and smelt are often sold as bait. Look for fish with bright eyes, shiny skin, and a mild aroma. They're very perishable, so plan to cook them the same day.

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Fresh Anchovies

Fish

Equipment

Ingredients

Servings:

2teaspoons

pickling spice, crushed 2teaspoons

About kosher salt 3Tbsps

lemon juice 567grams

whole sardines or American mackerel 5Tbsps

extra-virgin olive oil 454grams

thin-skinned potatoes, peeled and cut into 2-in. chunks 118milliliters

roasted red peppers cut into 2-in. pieces 1liters

lightly packed salad mix 5Tbsps

white wine vinegar, divided

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Loveblock Pinot Gris. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 24 dollars per bottle.