Poached pike-perch fillet with dill and potato sauce

Ingredients for 4 servings:

• 1 small onion(s)
• 200 g potatoes, floury
• 400 ml fish stock (from the jar)
• 4 fish fillets (pike-perch fillets, about 175g each)
• 4 tbsp lemon juice
• Salt
• Pepper, white
• 1 bunch of dill
• 2 tbsp sour cream (10% fat)
• 1 tsp mustard

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and finely dice the onion. Peel, wash, and finely dice the potatoes. Bring the fish stock to a boil in a wide saucepan over high heat and reduce by one-third. Add the diced onion and potato. Reduce the heat, cover, and simmer the potatoes for 12 minutes. Meanwhile, rinse and dry the zander fillets in cold water, drizzle with lemon juice, and season with salt and pepper. Place the zander fillets in the pan on top of the potatoes. Cover and poach over low heat for 5-7 minutes, depending on their thickness. Wash the dill and shake dry. Pick off a few tips for sprinkling and set aside, and chop the remaining dill. Remove the zander fillets from the pan and keep warm, covered, on a heatproof plate in the oven at 50°C. Puree the potatoes and stock directly in the pan using an immersion blender. Bring back to a boil and reduce slightly over high heat if necessary, then stir in the chopped dill and sour cream. Season the sauce with salt, pepper, and mustard. Serve the sauce with the zander fillets on preheated plates, sprinkle with dill tips, and serve as quickly as possible. Tip: If you can’t get fresh zander, you can substitute it with another lean fish, such as perch or pollock. Per serving: 36 g protein, 4 g fat, 12 g carbohydrates.