Pikeperch on Crispy Potatoes with Tomato Salsa

Remove the skin from the potatoes, rinse them and slice them very finely.

Dab the potatoes between crepes and season with salt.

Heat 5 tbsp oil in a coated frying pan. Fry the potatoes at high temperature. Roast until crispy, turning several times.

Clean arugula, rinse, spin dry and keep ready in a baking bowl.

Dice tomatoes. Finely dice dried tomatoes, peel and finely dice onions, chop garlic and cut pepper into rings. Mix everything and season with salt, pepper and sugar.

Lightly flour the pike-perch fillets on the skin side. Season with salt and a little pepper. Roast in 2 tbsp. hot oil on the skin side for 6 minutes, turn to the other side and roast for 2 more minutes.

Drain the potatoes in a sieve, season with salt and spread evenly on a platter. Add arugula on top and drizzle with sea salt, juice of one lemon and a tiny bit of olive oil. Place the fish pieces on top, skin side up, and finish the whole thing with the tomato salsa.

Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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