Pike-perch fillet with potato and apple puree

Ingredients for 4 servings:

• 4 zander fillets
• 800 g potatoes
• 4 apples, e.g. Elstar
• 2 small onions, firm
• ½ tsp ground pepper
• 2 tbsp mustard, sweet
• 50 g butter
• 100 ml milk
• some oil
• some salt and pepper
• cress
• 1 lemon(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Peel and wash the potatoes, halve them, and boil for about 25 minutes. Peel and quarter the apples, core them, and add the apples to the potatoes after 15 minutes. Peel and dice the onions and sauté them in a pan with a little butter, add the mustard and top up with the milk. Reduce the heat. Drain the potatoes and apples and roughly mash them with a masher. Gradually add the mustard milk, salt, and ground pepper, mix well, and keep warm. Wash the zander, pat dry, and fry skin-side down in a pan with oil for 2-3 minutes, then turn and fry for another 2-3 minutes. Season with salt and pepper. Serve garnished with cress and lemon wedges with the apple and potato puree.