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.