Pike-perch fillet on sweet potato and quinoa salad
Thaw the pike-perch fillets in the refrigerator for approx. 12 hours. Alternatively, thaw them at room temperature for 2–4 hours or more quickly by placing them in lukewarm salted water (20 g salt, approx. 2 tbsp per liter of water) for 5–10 minutes.
Cook the sweet potato in salted water until tender. Allow it to cool, then peel and cut it into cubes. Cook the quinoa according to the package instructions and wash the rocket. For the dressing: Mix 2 tbsp of olive oil with 2 tbsp of vinegar and 1 tbsp of lemon juice.
Allow the quinoa and sweet potato cubes to cool, then combine them with the rocket, pomegranate seeds and dressing. Season with salt and pepper to taste.
Lightly coat the pike-perch fillets in flour and pan-fry them in a little oil until golden brown on both sides and cooked through.
Arrange the salad on a plate, place a pike-perch fillet on top and garnish with a fresh slice of lemon.
Enjoy your meal!
Cook the sweet potato in salted water until tender. Allow it to cool, then peel and cut it into cubes. Cook the quinoa according to the package instructions and wash the rocket. For the dressing: Mix 2 tbsp of olive oil with 2 tbsp of vinegar and 1 tbsp of lemon juice.
Allow the quinoa and sweet potato cubes to cool, then combine them with the rocket, pomegranate seeds and dressing. Season with salt and pepper to taste.
Lightly coat the pike-perch fillets in flour and pan-fry them in a little oil until golden brown on both sides and cooked through.
Arrange the salad on a plate, place a pike-perch fillet on top and garnish with a fresh slice of lemon.
Enjoy your meal!