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:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Beetroot & potato mash

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

Pike perch

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

Caramelized beetroot

1 tbsp butter
½ tbsp liquid honey
1 beetroot, sliced
1 tbsp water
¼ tsp 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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