Ingredients for 4 persons:
600 g waxy potatoes
salt
100 ml vegetable broth (instant)
200 g fresh pineapple (peeled)
100 g yogurt, 10% fat
200 g salad mayonnaise, 50% fat in dry matter
2 tablespoons grainy mustard
pepper
a few squirts of lemon juice
1 pinch of sugar
1 handful of arugula
Also:
1 tablespoon oil
4 portions pike-perch fillet with skin (à 125 g)
salt, pepper
Preparation:
1. Wash potatoes and boil in salted water for 20-25 minutes. Drain and peel the potatoes. Cut potatoes into slices. Heat broth and pour over the potatoes. Leave to infuse for 20 minutes. Cut pineapple into pieces. Mix yogurt with salad mayonnaise and mustard. Season with salt, pepper, lemon juice and sugar to taste. Mix the pineapple pieces and salad dressing with the potatoes. Shortly before serving, select arugula, rinse and shake dry. Fold the arugula into the potato salad.
2. Heat oil in a non-stick frying pan. Fry pike-perch fillet on skin side for approx. 3 minutes, turn and fry for another 1-2 minutes. Season zander fillet with and pepper and serve with potato salad.
Preparation time approx. 45 minutes + waiting time
Nutritional values per person approx.:
Calories: 402
Joule: 1684
Protein: 32,5 g
Fat: 15,6 g
Carbohydrates: 31 g
(FoodCentrale by ddp images)
