ingredients

400 g haddock with skin
3 big endives
10 sprigs of dill
350 g red potatoes
1 big red onion
3 tbsp. to c. old-fashioned mustard
1 tbsp. to c. honey
3 tbsp. to s. of cider vinegar
3 tbsp. to s. of walnut oil
2 dl of black pepper milk

Equipment

2 pans
1 bowl
1 salad bowl

Steps

Step 1

In advance : cook potatoes in field dress. At the same time, lay the haddock in a saucepan, skin underneath; add the milk and water just about (about 25 cl). Heat, let boil 1 min, turn off, cover, let warm.

2nd step

Prepare the sauce : beat vinegar, mustard, honey, oil, 2 tbsp. to s. of the haddock cooking milk, pepper with the black pepper of the mill.

Step 3

Assemble : peel, cut the potatoes into slices; put them in the salad bowl with chopped onion, haddock drained and stripped, endive cut (read "Tips and more"), chopped dill. Sprinkle with sauce. Mix.

tips

To cut endives: hold them obliquely point down, cut up and down in bevel, turning the endive 1/4 of a turn between each stab: you get pieces of leaf well separated .