for 4 person

Quark sauce

250 g	half-fat quark
3 tbsp	dill, roughly chopped
½ tbsp	lemon juice
½ tbsp	olive oil
	salt to taste

Vegetables

600 g	new potato
	salted water, boiling
1 tbsp	olive oil
400 g	Romanesco broccoli, cut into small florets
¼ tsp	salt
1 bunch	radish, quartered
a little	dill, torn

Fish

100 g	bacon sliced
4	sole fillet (MSC) (each approx. 100 g)
½ tsp	salt
a little	pepper
1	organic lemon, a little grated zest

How it's done

Quark sauce

Combine the quark, dill, lemon juice and oil, season with salt.

Vegetables

Boil the potatoes, uncovered, in boiling salted water for approx. 15 mins. until soft, drain. Heat the oil in the same pan, add the romanesco broccoli, cover and sauté for approx. 10 mins., stirring occasionally. Add the radishes and cook for a further 5 mins. season with salt. Return the potatoes to the pan and heat gently. Garnish with dill.

Fish

In a non-stick frying pan, gently fry the bacon until crispy, remove. Season the fish fillets and fry for approx. 2 mins. on each side. Serve the fish with the bacon on top of the vegetables, scatter over the lemon zest and serve the quark alongside.

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