Summary

Ingredients

• 1 small onion (s)
• 200 g potato (s), floury boilin
• 400 ml fish stock, (from the glass)
• 4 fish fillet (s) (pikeperch fillet, about 175g each)
• 4 tablespoon lemon juice
• salt
• Pepper White
• 1 bunch dill
• 2 tablespoon sour cream, (10% fat)
• 1 teaspoon mustard

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Instructions

1. Peel the onion and chop finely. Peel and wash the potatoes and dice them too.
2. Bring the fish stock to the boil in a large saucepan and reduce by a third over high heat. Add the onion and potato cubes. Reduce the heat, cover and simmer the potatoes for 12 minutes.
3. In the meantime, wash the pikeperch fillets with cold water and dry them, drizzle with lemon juice and season with salt and pepper.
4. Place the pikeperch fillets in the pot on top of the potatoes. Cover and poach over low heat for 5-7 minutes depending on the thickness.
5. Wash the dill and shake dry. Pluck off a few tips for sprinkling and set aside, chop the remaining dill.
6. Lift the pikeperch fillets out of the pot and cover and keep warm in the oven at 50 ° on a heat-resistant plate. Puree the potatoes with the stock with the hand blender directly in the pot. Bring to the boil again and possibly reduce a little over high heat, then stir in the chopped dill and the sour cream, season the sauce with salt, pepper and mustard.
7. Arrange the sauce together with the pikeperch fillets on preheated plates, sprinkle with dill tips and serve as quickly as possible.
8. Tip: If you can`t get the pikeperch fresh, you can replace it with another lean fish such as perch or saithe.
9. Per serving. 36 g EW, 4 g fat, 12 g carbohydrates