Perch Fillet with Potato and Pineapple Salad

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Perch Fillet with Potato and Pineapple Salad
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
402
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories402 kcal(19 %)
Protein32.5 g(33 %)
Fat15.6 g(13 %)
Carbohydrates31 g(21 %)

Ingredients

for
4
For the salad
600 grams
Salt Pepper
100 milliliters
200 grams
fresh Pineapple
100 grams
200 grams
2 tablespoons
grainy Mustard
for sprinkling Lemon juice
1 pinch
1 handful
For the fish
1 tablespoon
4 portions
Perch fillet (each about 125 grams, with skin)
Salt Pepper

Preparation steps

1.

For the salad: Scrub potatoes and cook for 20-25 minutes in salted water. Drain and peel potatoes, slice and pour hot broth over them, let soak for 20 minutes. Cut pineapple into pieces. Whisk yogurt with mayonnaise and mustard, aeason with salt, pepper, lemon juice and sugar. Mix pineapple pieces with potatoes and toss with the dressing. Rinse and shake dry arugula, tear into smaller pieces and add to the salad. 

2.

Fo the fish: Heat oil in a nonstick skillet. Rinse and pat dry fish and cook, skin side down, for about 3 minutes. Turn over and cook for another 1-2 minutes. Season with salt and pepper and arrange on plates. Serve with the salad.