Wash the potatoes and cook in boiling water for about 20 minutes, drain, rinse and peel. Let cool down. Peel onion and chop finely. Heat the oil and sauté the onion until translucent. Top up with broth and balsamic vinegar and season with 2 squirts of liquid sweetener. Slice the potatoes and pour the marinade over them. Chill the potato salad for at least 1 hour, turning once in between.
Mix the crème fraîche with the pesto and mix with the potatoes. Season the salad with salt and pepper
Wash the fish and pat dry. Drizzle the fish with lemon juice, lightly pepper and salt. Put the flour on a plate. Turn the fish in flour. Heat clarified butter in a pan. Fry the fillets in it for about 5-8 minutes until golden brown (depending on thickness), turning once. Serve with the potato salad.
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