for 4 person

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

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.

Show complete recipe