4 potatoes
200 g black pollock fillet
1 teaspoon of lemon juice
1 tablespoon of sunflower oil
100 ml of vegetable stock
1 bunch of chives
80 g of yoghurt (1.5% fat)
4 tablespoons of cream cheese (50% fat)
2 tablespoons of medium-hot mustard
1 pinch of ground black pepper
1 pinch of iodised salt
1 tablespoon of sunflower seeds

Wash and boil the potatoes for approximately 20 minutes in boiling water. Drizzle the fish fillet with lemon juice and season lightly with salt. Heat the sunflower oil in a frying pan and sear the fish fillet. Pour in the vegetable stock and cook the fish for 5 to 10 minutes. Meanwhile, wash and thinly slice the chives. In a bowl, whisk together the yoghurt, cream cheese, mustard, and the sliced chives. Season with ground black pepper and a touch of salt. Peel the cooked potatoes. Combine the mustard sauce with the fish. Toast the sunflower seeds and scatter them over the dish.

Serve the fish salad alongside the potatoes.

Extra tip*

For an extra energy boost, wholemeal hazelnut biscuits can be enjoyed as a snack.

*(Additional calories for individuals with particularly high caloric requirements – such as those in occupations requiring standing for at least 8 consecutive hours a day, or high-level athletes training for at least 8 hours a week.)

Energy 446 kcal | Protein 34.6 g | Carbohydrates 31.8 g | Fibre 3.47 g | Fat 19.3 g