When it’s hot, cold dishes are a real relief, and potato salad fits right into this category. Today I offer you a potato salad a little different from the usual, with stockfish and asparagus. It is a gluten-free, lactose-free main dish, substantial yet light at the same time, very easy and tasty, suitable for both lunch and dinner, perfect for summer days.
- Difficulty: Very easy
- Cost: Expensive
- Preparation time: 1 Hour
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1.1 lbs Asparagus
- 1.1 lbs Stockfish
- 1 Lemon
- 6 Medium red potatoes
- to taste Extra virgin olive oil
- to taste Fine salt
- to taste Lemon juice or Vinegar
- to taste Lemon zest
- 3 Carrots
- to taste Parsley
Preparation
1) Boil the potatoes with their skins in plenty of boiling water. Once cooked, drain, peel, and cut them into large chunks.
2) Bring another pot of water to a boil. When it reaches a boil, add the asparagus, already washed and trimmed of waste parts. Let them blanch for 2/3 minutes maximum.
3) Without turning off the stove, drain the asparagus and immediately add the stockfish cut into large pieces. Scent the water with the zest of one lemon, and after one minute, turn off the heat, cover, and let the stockfish cook off the heat in the boiling water for at least 10/15 minutes; the time in the boiling water can slightly change depending on the thickness of the pieces. Also, in this way, the stockfish will remain intact, and the meat will “flake” perfectly.
4) After about 10/15 minutes, check that the pieces are cooked inside, then drain them and let them cool completely.
5) When the fish is cold, place it in a large bowl. Add the asparagus cut into pieces, carrots, potatoes and season with salt, oil, freshly chopped parsley, and lemon juice to taste. Mix all the ingredients and serve; or you can store the salad in the fridge and let it marinate for a few hours before enjoying it.
