Pikeperch
Pikeperch	fillet
Broccoli	g
Butter	tbsp
Handful Almonds
Vinaigrette
Lemon Juice	tbsp
Skyr Yoghurt	tbsp
Olive Oil

1. Sprinkle the pikeperch fillet with salt and pepper. Place the pan over a medium heat and add 1 tablespoon of butter.
2. Once butter melts place the fillets in the pan on the side without the skin (that is important) and keep the heat on medium.
3. After 3-4 minutes turn the fillet and cook for another 3-4 minutes (time depends on how thick are fillets). Once fillets are done, place them aside.
4. On the same pan add another spoon of butter (if needed) and place almonds in to roast. Roast them on medium heat and stir them all the time not to burn. Once they are golden you can remove them from the heat.
5. In parallel prepare the steamer (we use bamboo one). Place on a pan with simmering water. Add broccoli into the steamer and steam for 5-7 minutes (again it depends on the size of broccoli flowers).
6. For vinaigrette with an immersion blender mix all ingredients together.
7. Once broccoli is done you can place it together with the fish on a plate, over broccoli pour vinaigrette and roasted almonds.

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