Fish with Vegetable Puree

0
Average: 0 (0 votes)
(0 votes)
Fish with Vegetable Puree
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
Ingredients
400 grams
Potatoes (waxy)
300 grams
freshly ground Pepper
3 slices
Parsley (1 tablespoon chopped)
Marjoram (1 tablespoon chopped)
300 grams
2 tablespoons
2
4 pieces
Redfish fillet (each 180 grams)
Lemons (juiced)
200 milliliters

Preparation steps

1.

Peel potatoes and carrots, coarsely chop and cook about 25 minutes in salted water.

2.

Meanwhile, grind bread in a food processor. Clean mushrooms, cut into 0.5 cm (approximately 1/4-inch) cubes and fry in 1 tablespoon hot butter. Combine breadcrumbs, herbs, mushrooms and egg yolks and mix well. Season with salt and pepper.

3.

Season fish fillets with lemon juice, salt and pepper. Fry fish in 1 tablespoon hot butter on both sides 1-2 min, then put on a parchment paper-lined baking sheet. Spread mushroom mixture over the fish. Bake fish fillets in a preheated oven 225°C (approximately 425°F) for 8-10 minutes.

4.

Drain carrot-potato mixture and press through a ricer or mash with a potato masher. Add hot milk and stir the mixture to a smooth puree. Season with salt, pepper and nutmeg.

5.

Serve baked fish fillets and vegetable puree on plates.