Grilled Pikeperch on Potato Salad

Ingredients

• 4 pikeperch fillets (with skin, 150-180 g each)
• juice of one lemon
• 1 kg sweet potatoes (firm‑cooking variety)
• 4 tbsp chopped parsley
• 1 onion
• Salt
• pepper (ground)
• 500 ml vegetable broth
• olive oil
• 3 tbsp wine vinegar
• butter
• 500 g Swiss chard (or spinach as substitute)

Instructions

1. 1.

   Cook the potatoes in plenty of salted water, drain and peel. While still warm, slice them into rounds. Peel and dice the onion, then sauté it in 1 tsp butter until translucent. Heat the broth. Add 4 tbsp oil, vinegar, parsley, salt, and pepper to the potatoes and gently mix.

2. 2.

   Wash, trim, and dry the Swiss chard. Heat 1–2 tbsp oil in a pot, cover, and let the spinach wilt briefly before draining. Season with salt, pepper, and a touch of olive oil.

3. 3.

   Season both sides of the pikeperch fillets with salt and pepper, then drizzle with lemon juice. In a pan heat 2 tbsp oil and 1 tbsp butter, and cook the fillets skin‑side down over medium heat for about 4–6 minutes until golden yellow.

4. 4.

   Plate the pikeperch fillets atop the potato salad and Swiss chard, garnish with fried vegetable strips if desired, and serve.