For 2 persons
Wash the potatoes and boil for approximately 20 minutes in salted water. Sprinkle fish fillet with lemon juice and salt lightly. Heat the sunflower oil in a pan and use to sauté fish fillet. Add vegetable stock and cook the fish for 5 to 10 minutes. Meanwhile, wash chives and chop finely. Whisk together yogurt, cream cheese, mustard, and chives. Season with coarsely ground pepper and a pinch of salt. Peel boiled potatoes. Mix mustard sauce with the fish. Roast sunflower seeds add combine with fish salad
Serve fish salad with the potatoes.
For higher energy needs, allow for whole-grain biscuits with nuts as a snack.
*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week.)