for 4 portions

Warm potato salad

1 kg	raclette potatoes, freshly cooked, hot
2 dl	vegetable bouillon, hot
2 tbsp	coarse-grain mustard
3 tbsp	white wine vinegar
3 tbsp	olive oil
1	red onion, thinly sliced
2 tbsp	capers, rinsed, drained
½ tsp	salt
a little	pepper
1 bunch	flat-leaf parsley, roughly chopped

Pike perch saltimbocca

8 slice	cured ham
8	sage leaf
8	skinless pike-perch fillet, approx. 60 g each
some	toothpicks
a little	clarified butter

How it's done

Warm potato salad

Cut the potatoes into slices approx. 3 mm thick, place in a bowl. Pour over the bouillon, cover and leave to infuse for approx. 30 mins.

Combine the mustard, vinegar and oil and mix well, add the onion and capers, season. Mix the dressing in with the potatoes, top with parsley.

Pike perch saltimbocca

Place the cured ham and sage on top of the pike perch fillets, secure with toothpicks. Heat the clarified butter in a non-stick frying pan. Fry the fillets in batches for approx. 1 min. on each side, remove from the pan and serve with the potato salad.

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