Herb - Crusted Fish with Russian Potato Salad

 In Hungary, this salad is called a French salad. Instead of eggs, apples are added.

Ingredients (for 4 person): 2pcs Egg, 4pcs Basa Fillets, 300gr Green Peas, 2pcs Carrot, 1pcs,Cucumber, 60ml Cider Vinegar, 150ml mayonnaise, 60gr Panko Breadcrumbs, 2pcs Shallot, 6pcs White Potato, Dill and Parsley - if desired.

Add your eggs to a pot of boiled water with pinch of salt and bring to the boil over a high heat. Once boiling, cook for exactly 8 min for a perfect, mid - boiled egg, then fill a bowl with very cold water, add the cooked eggs to the bowl and set aside. Reserve the pot. Top, tail, peel and chop your carrots into bite sized pieces. Chop your potatoes into bite sized pieces. Add the chopped potato and carrot to a pot with plenty of boiled water, and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook for 10- 12 min, or until fork tender. When is ready, dry and set aside and cool. Add the cucumber discs to a bowl with cider vinegar, chopped dill, a pinch of salt, pepper and sugar, and 2 tbsp boiled water and set aside to pickle. Combine the chopped parsley with your panko breadcrumbs,2 tbsp olive oil and generous pinch of salt and pepper. Pat your Basa fillets and dry with kitchen paper. Then add to a baking paper lined baking tray and sprinkle over the parsley breadcrumbs. Put the try in the oven ( 200 C ) for 12 - 15 min or until cooked through. While the fish is cooked, add your blanched peas to a colander and pour boiled water all over them to refresh them. Transfer the cooked and cool potato and carrot to a bowl with the peas and sliced shallot. Add your mayo with a pinch of salt and pepper and give everything a good mix up. Finally peel the cooled eggs and cut into wedges.