Pikeperch Fillet on Potato Pineapple Salad

Ingredients

• 600 g waxy potatoes
• salt, pepper
• 100 ml Vegetable broth
• 200 g fresh pineapple
• 100 g yogurt (10% fat)
• 200 g salad mayonnaise (50% fat in oil)
• 2 tbsp coarse mustard
• a few spritzes lemon juice
• 1 pinch sugar
• 1 handful Arugula
• 1 tbsp oil
• 4 portions pikeperch fillet with skin (125g each)
• salt, pepper

Instructions

1. 1.

   Wash potatoes and boil in salted water for 20-25 minutes. Drain, peel, and slice into rounds. Heat broth and pour over potatoes; let steep for 20 minutes. Cut pineapple into pieces. Whisk yogurt with salad mayonnaise and mustard. Season with salt, pepper, lemon juice, and sugar. Mix pineapple pieces and dressing with the potatoes. Just before serving, rinse arugula, pat dry, and shake off excess moisture. Fold arugula into the potato salad.

2. 2.

   Heat oil in a non-stick pan. Sear pikeperch fillet skin-side down for about 3 minutes, flip, and cook another 1-2 minutes. Season fillets with salt and pepper and plate alongside the potato pineapple salad.