This quick and easy recipe comes out well, is simple to prepare, and can be quickly brought together, even on the go. Perhaps directly at the lake from which you have just caught a few fish!

At home, boil the potatoes and prepare the vinaigrette. Then you need salt and pepper and a small bowl.

Heat the grill to a maximum of 180 °C with the lid closed and the grate on.

Slowly warm the potatoes briefly on both sides, remove from the grill and continue to heat the grill to 240 °C.

Now slowly grill the fish on both sides until done. During this time, cut the potatoes into pieces and mix with the vinaigrette in the bowl.

The fish is ready when you can easily pull out the dorsal fin.

Small fish, such as perch, do not necessarily need to be gutted, as we only need the freshly grilled fillets for the salad.

You can also save on scaling too. Fish with the smallest scales, such as trout, can be eaten with the skin. For fish with larger scales, you can simply peel off the skin after grilling.

When the fish is cooked, remove it from the grill and fillet it immediately. First remove the upper skin, then take out the meat piece by piece. Then carefully pull the entire strand of fish bones from the tail to the head out of the fillet underneath. Check again that all the bones have been pulled out of the meat and then remove the meat from the skin.

Chop the herbs and add to the potatoes with the fish meat. Fold in carefully and season with salt and pepper.

Enjoy your meal!