Fish fillet and baked potato with quark – blue cheese – cheese filling

Ingredients for 4 servings:

• 4 medium-sized potatoes (approx. 150g each)
• 1 bunch of spring onions (approx. 3-4 per bunch)
• 200 g blue cheese
• 200 g low-fat curd cheese
• 1 pinch of salt
• 1 pinch(s) pepper, white (black also works)
• 4 fish fillets (approx. 200 g each), frozen or preferably fresh
• some oil for the pan
• some olive oil (optional)
• some paprika powder, hot
• some lemon juice or juice of a fresh lemon

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the potatoes, but do not peel them. Wrap them in aluminum foil and bake in a preheated oven at 180°C (convection oven) for about 1 hour. In the meantime, clean the spring onions and slice them into thin rings. Place the cheese and low-fat quark in a bowl and mash everything with a fork. Add the spring onions, season well with salt and pepper, add the olive oil, and mix everything well. Finally, stir in the paprika and let them marinate in the refrigerator or, in cool weather, on the balcony until the potatoes are done. Meanwhile, rinse the fish with water, dry thoroughly, and season both sides with lemon juice, salt, and pepper. Let them marinate until the potatoes are done. Remove the potatoes from the oven and switch to the grill function, also at 180°C (the grill function is usually the long jagged line; check the instructions if necessary). Remove the aluminum foil, cut into the potatoes, and carefully pull them apart (it’s okay if they break). Add about 2 (or more, if desired) tablespoons of the quark and cheese mixture to each potato and then grill them in the oven for about 5 minutes (longer if you prefer them browner, but be careful with the cheese—it burns easily). Meanwhile, heat the oil in a pan and fry the fish until golden brown on both sides. Serve with the baked potatoes and garnish with herbs, if desired. I used fresh salmon fillet from the fish counter (had the skin removed). It tasted amazing! I also remember that something else was actually intended for the garnish, but unfortunately my aunt, who gave me this recipe, can’t remember.