Captains Dinner Logo
to top
Swabian potato salad

Swabian potato salad on Valentine's Day

February 14th, 2019 | side dishes

No typical food on Valentine’s Day? Maybe not. But if your love is about 9,000 kilometers away since six weeks. And if he is still on duty for four more weeks… Valentine’s Day will be canceled anyway… So there is a pragmatic meal for the children and me: Swabian potato salad – with sausages or meatballs – or as we had it today with Skrei.

Swabian potato salad on Valentine's Day

Skrei is the Norwegian winter cod, so called during the migration to its spawning grounds and is one of the most exclusive and healthy fish. It’s only available during a very short fishing season from January to April. During this time, the skrei moves from the Barents Sea to its spawning grounds near the north coast of Norway, because it is too cold in its home grounds for spawning. That’s where the name comes from – Skrei means “The Wanderer”.

And Valentine’s Day? Oh, that’s it. Valentine’s Day is “nothing for sailors” anyway …

Swabian potato salad

(4 servings – Attention: let the potato salad steep for at least 2 hours!)

1 clove of garlic
halve, rub a bowl with the cut surface of the garlic
1 kg small salad potatoes
cook in salted water, peel, cut into thin slices, fill into the bowl
3 TS vinegar
250 ml strong broth, warm (preferably self-cooked)
1-2 ts medium hot mustard
mix and pour over the potato slices
1.5 ts salt
black pepper from the mill
1-2 shallots, finely chopped
season with salt, pepper and onion
3-4 TS rapeseed or sunflower oil
1 egg yolk (to taste)
add the oil (stirred to taste with the egg yolk) and fold in, let the salad steep well (at least 1-2 hours)
4 TS streaky bacon cubes
render bacon in a pan, drain on kitchen paper
½ bunch of chives, finely chopped
serve the potato salad sprinkled with the crispy bacon and chives

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

June 17th, 2018 | on the road

Who’s at the Captain’s Table?

In July our first “Captain’s Dinner Live” will take place in cooperation with the FrischeParadies Hamburg! Five courses, accompanying wines – Do you fancy oysters, lobsters, Labskaus and a nice chat? Sign up and get one of 30 seats!

read more
Halbierter Seeigel mit Topping und Löffeln April 13th, 2018 | Landgänge

Cádiz/Spain: Sea urchin in the lighthouse

The restaurant El Faro (lighthouse) in the southern Spanish city of Cádiz again was such a pilot’s recommendation. As a local expert pilots do not only know the waters of their hometown, but also the culinary world. The recommendation for El Faro came from a true gourmet.

read more
April 11th, 2018 | main dishes

What does Ratatouille have in common with Frankfurt Green Sauce?

Granted, at first glance (or better: bite) not much. But surely there are infinitely many, different opinions about the “what” and “how” for both dishes. What exactly are the ingredients and how exactly is it prepared. One thing seems indisputable: tomatoes, aubergines, zucchini and peppers are a must, everything else can.

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.