Boil the blue potatoes, peel and cut into cubes.
Rinse and wash the rapunzel lettuce. Prepare a dressing of vinegar and oil.
Season the catfish fillet and wrap it with ham, fry it in a hot frying pan until crispy. Roast the quail eggs as fried eggs.
Dress the rapunzel salad with dressing and arrange it in the middle of a plate. Put the catfish fillet on the lettuce and the quail egg. Finally sprinkle with blue potato cubes.
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