Pikeperch with Potato Crust

Ingredients

• 2 pieces pikeperch fillet (140 g each)
• 1 potato (firm, boiled)
• 1 Tbsp coriander leaves
• 0.5 cucumber
• 2 tbsp dill (chopped)
• 2 tbsp low‑fat yogurt
• 1 tsp lemon juice
• Salt
• Pepper (freshly ground)
• 1 tbsp Olive Oil

Instructions

1. 1.

   Grate the potato coarsely or run it through a mandoline to create long strands.

2. 2.

   Remove the skin from the pikeperch, season with salt and pepper.

3. 3.

   Instead of the fillet’s skin, lay coriander leaves over it and press the potato strands against them. Cook on the seasoned side down in not-too‑hot olive oil in a nonstick pan until crisp and golden brown, about 5 minutes; flip and finish cooking. Remove from heat and let rest.

4. 4.

   Peel the cucumber, halve it and remove seeds. Slice into rounds, mix with yogurt, dill, and lemon juice. Season with salt and pepper and serve alongside the pikeperch.