Pike-perch fillet on pumpkin and potato mash

Ingredients for 4 servings:

• 650 g Hokkaido pumpkin(s)
• 400 g potatoes
• Iodized salt
• 120 ml milk, low-fat, 1.5% fat
• pepper
• nutmeg
• 2 tsp rapeseed oil
• 800 g pike-perch fillet(s), raw, or fish of your choice
• 1 tsp lime juice
• 4 tsp low-fat butter
• ½ bunch parsley

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Cut the pumpkin and potatoes into approximately 2 cm thick pieces and cook both in salted water for approximately 20 minutes. Drain and mash with a potato masher. Stir in the milk and season with salt, pepper, and nutmeg. Cover and keep the mashed potatoes warm. Heat the oil in a pan, then fry the zander fillets skin-side down for approximately 4 minutes, then turn them over and fry for another 2 minutes. Season with lime juice, salt, and pepper. Melt the butter in a saucepan until golden brown. Chop the parsley and add it to the hot butter. Arrange the zander fillets on top of the mashed potatoes and serve drizzled with parsley butter.