Creamed Spinach with Pikeperch Fillet and Jacket Potato Triplets

5 from 4 votes
Prep Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people


Creamed spinach:

  • 450 g Frozen creamed spinach
  • 80 g 1 Onion
  • 2 piece Garlic cloves
  • 0,5 tbsp Sunflower oil
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 big pinch Freshly grated nutmeg

Pikeperch fillet:

  • 225 g Pikeperch fillet (5 fillets)
  • 1 tbsp Lemon juice
  • 2 tbsp Flour
  • 2 tbsp Sunflower oil
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Coarse sea salt from the mill

Jacket potato triplets:

  • 300 g Triplets (small, waxy potatoes) / 8 pieces
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds


  • 2 piece Radishes for garnish
  • 2 piece Lemon slices


Creamed spinach:

  • Peel and dice the onion. Peel and finely dice the garlic cloves. Heat sunflower oil (½ tbsp) in a saucepan, sweat the onion cubes with the garlic clove cubes in them, coarsely chop the creamed spinach and add. Heat everything slowly and season with coarse sea salt from the mill (2 big pinches), colorful pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch).

Pikeperch fillet:

  • Thaw the pikeperch fillets (here 5 pieces) in good time, wash them under cold water, halve 1 fillet, sprinkle with lemon juice (1 tbsp) and leave for a while. Pat dry with kitchen paper and flour the skin side. Heat sunflower oil (2 tbsp) in a pan, place the pikeperch fillets on the skin side in the pan and fry at medium temperature for about 5 minutes. Season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Turn around, turn off the oven and let the fillets finish cooking for about 3 minutes.

Jacket potato triplets:

  • Wash triplets, cook in salted water (1 teaspoon salt), ground turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes, drain and peel off.


  • Serve creamed spinach with pikeperch fillets and jacket potato triplets, each garnished with a small radish and a lemon wedge.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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