Rinse the potatoes and cook them in their skins in enough salted water. Peel the shallots, chop finely and sauté in the olive oil until translucent. Roast the pumpkin seeds in a Teflon frying pan and set aside. Deglaze the shallots with the two vinegars, add the clear soup, season with salt and pepper and simmer on low heat for a few minutes. Drain the potatoes, peel them while hot and cut them into fine slices. Then pour the still hot marinade over the potatoes, add the pumpkin seed oil and leave everything together in a warm place for about 10 minutes.
Flatten the monkfish medallions a little bit by hand, season with salt, season with pepper and dust lightly with flour. Cook in not too hot clarified butter on both sides for 3 minutes each and then repeatedly in the oven at 120 °C for a few minutes.
In the meantime, rinse the lettuce well, spin dry and cut into thin strips. Carefully mix into the marinated potato salad before serving.
Distribute the potato salad evenly in the center of the plates, top each with two medallions and sprinkle with finely chopped chives and pumpkin seeds.
Tip: Dirk Brendel drizzles the leaf salad additionally with a mixture of balsamic vinegar and beetroot (mixed in a ratio of 2:1 and perhaps seasoned with a little red wine). This looks great and tastes exceptionally interessa
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