Strips of tiled meat on lemony-fresh potato salad
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill , pan, cutting board, spatula
Ingredients
• 4–8 pieces of tile meat from regional pork
• Sea-salt
• Pepper
• Clarified butter
For the potato salad:
• 800 g new potatoes or new potatoes
• 1 red pepper
• 2 organic lemons
• 2 cloves of garlic
• 2 red onions
• 1 bunch each of basil and flat-leaf parsley
• 1 tbsp white wine
• 4 tablespoons olive oil
• Salt
• white pepper, freshly ground
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preparation
➊ First grill the peppers on all sides over high heat until the skin is black. Remove from the grill and peel off the skin all around. Set aside to cool.
➋ Wash the potatoes thoroughly and cook them in salted water, covered, over a medium heat for 20-30 minutes. Wash the lemons in hot water and remove a few zests from one of them, then chop them very finely. Chop the garlic and onions very finely, remove the thick stems from the herbs and roughly chop the leaves. Squeeze the lemons and mix the lemon juice with the wine, salt and pepper. Mix in the lemon peel, garlic, onions and herbs. Gradually beat in the olive oil.
➌ Drain the potatoes, rinse them with cold water, let them steam off a little and then cut them into slices without peeling them. Cut the peppers into thin, halved rings and carefully mix them with the lemon vinaigrette together with the potatoes. Leave to stand for 20 minutes.
Season the tile meat with salt and pepper and cut it against the grain into 1-2 cm thick strips. Melt some clarified butter on a grill plate or plancha and fry the strips of meat at high heat.
➍ Arrange the meat on the potato salad.
Recipe by Elmar Fetscher
Elmar Fetscher is a pioneer of the German BBQ lifestyle. In 2002 he founded Europe's largest BBQ magazine FIRE&FOOD and has been editor-in-chief, opinion maker and popular expert on German BBQ ever since.
Recipe from FIRE&FOOD Magazine 02/2024
