Pikeperch with Fried Potatoes, Swiss Chard and Tomato

Ingredients

• 700 g pikeperch fillet (or e.g., redfish)
• Salad
• pepper (from the mill)
• 2 tbsp lemon juice
• 2 tbsp flour
• 4 tbsp butter
• 800 g cooked potatoes (leftovers)
• 0.5 bunch spring onions
• 2 leaves Swiss chard
• 30 g sultanas
• 2 tbsp pine nuts
• 2 Garlic cloves
• 2 Tomatoes
• 1 tbsp Olive Oil

Instructions

1. 1.

   Wash, trim and slice the spring onions into rings.

2. 2.

   Wash the Swiss chard leaves, remove the stems and cut into strips.

3. 3.

   Wash the tomatoes and slice them.

4. 4.

   Peel the garlic and thinly slice it.

5. 5.

   Briefly sauté tomato slices in olive oil with the garlic slices, turning once, seasoning with salt and pepper, then set aside.

6. 6.

   Slice the potatoes. Add 2 tbsp butter to a pan, let it foam, then fry potato slices on both sides until golden brown, turning sparingly. Finally add spring onions, sultanas, pine nuts and Swiss chard leaves, cook for a few minutes, seasoning with salt and pepper.

7. 7.

   Season the fish fillets with salt and pepper, drizzle with lemon juice, then dust all sides with flour.

8. 8.

   In a second pan melt the remaining butter and brown each side of the fish fillets for about 3 minutes until golden.

9. 9.

   Serve by arranging the vegetables with the fish fillets on plates and garnish with tomato and garlic slices.