Beetroot & potato mash with pike perch

Beetroot & potato mash with pike perch

Total: 1 hr | Active: 1 hr
gluten-free
Nutritional value / people: 456 kcal
, Fat: 20 g
, Carbohydrate: 34 g
, Protein: 33 g

Ingredients

4 people

Hint:


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Beetroot & potato mash

¼tsp salt
a little pepper
200g raw beetroots, cut into pieces
800g mealy potatoes, cut into pieces
1tsp salt
40g butter, cut into pieces
2tbsp horseradish, grated

Pike perch

1tbsp olive oil
600g skinless pike-perch fillets
½tsp salt
a little pepper
1 lemon, use only the juice, set aside 1 tbsp
1tbsp olive oil

Caramelized beetroot

1tbsp butter
½tbsp liquid honey
1 beetroot, sliced
1tbsp water
¼tsp salt
a little pepper
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How it's done

Beetroot & potato mash

Place a steamer basket into a wide-bottomed pan, fill with water until it is just below the bottom of the basket, add the beetroot, cover and cook over a medium heat for approx. 10 mins. Add the potatoes, season with salt, cover and cook for approx. 30 mins. until soft. Pass the vegetables through a food mill. Gradually add the butter and horseradish, stirring until the mash has the desired consistency and is smooth and light.

Pike perch

Heat the oil in a non-stick frying pan. Fry the pike perch fillets in batches for approx. 4 mins. on each side, season, drizzle with lemon juice and oil.

Caramelized beetroot

Heat the butter and honey in a frying pan, add the beetroot and water, cover and simmer for approx. 30 mins., turning the beetroot occasionally. Add the reserved lemon juice, season.

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