Perch and Potato Salad
Boil potatoes in plenty of salted water, drain and peel. Slice warm potatoes.
Peel and chop the onion. Heat 1 tablespoon butter in a pan and sauté onions. Heat up broth and whisk in 4 tablespoons of oil, vinegar and parsley. Season with salt and pepper and gently fold into potatoes.
Rinse mangold and spin dry. Heat 1-2 tablespoons oil in a pan wilt mangold. Drain off liquid and season with salt, pepper and a little olive oil.
Season perch with salt and pepper and drizzle with lemon juice. Heat 2 tablespoons oil and 1 tablespoon butter in a pan and cook perch on both sides over medium heat, about 4-6 minutes.
Plate perch and serve with potato salad and sauteed mangold.