Sauerkraut and Potato Salad with Redfish
Scrub potatoes and cook in salted water for about 20-25 minutes. Drain and peel, then slice. Boil broth and pour over the potatoes, let soak for about 30 minutes.
Drain sauerkraut in a sieve. Cut pineapple into pieces. Rinse scallions and cut into rings. Whisk mayonnaise with yogurt and season with salt, pepper and curry powder.
Cut fish fillets into serving pieces, sprinkle with lemon juice and season with salt and pepper. Heat oil in a nonstick skillet and cook fish for about 2-3 minutes per side. Combine potatoes, sauerkraut, pineapple, scallions and toss with the dressing. Season to taste and arrange fish and salad on plates. Serve immediately.