Lunch
Steamed Pike-Perch with Mashed Potato
Tender pike-perch fillet is steamed gently over water and served on a soft mashed potato. Milk or oat drink makes the mash silky and a little dill finishes the fish. A refined, mild lunch.
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Ingredients
- 300 g pike-perch fillet
- 500 g potatoes
- 100 ml milk or oat drink
- 1 tsp rapeseed oil
- 1 tbsp dill (optional)
- 1 pinch salt
Method
- Peel and dice the potatoes and cook until soft in lightly salted water.
- Season the pike-perch lightly and steam over water for 6–8 minutes until tender.
- Drain the potatoes and mash with milk and oil into a soft purée.
- Arrange the fish on the mash, sprinkle with dill and serve warm.
Why this recipe is gentle
The pike-perch is steamed gently and stays tender and low-fat, and the mash is made with only a little oil and milk. There is no onion, garlic, citrus or spice, just dill and a pinch of salt.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- How well the dish sits with you depends on fat level, portion size and your own triggers.
- Steam the pike-perch only briefly until it just flakes, so it stays juicy.
- Loosen the mash with a little warm cooking water if it gets too firm.
