Pan-Fried Perch with Two Potato Purees

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Pan-Fried Perch with Two Potato Purees
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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 15 min.
Ready in

Ingredients

for
4
Ingredients
600 grams (approximately 21 1/2 ounces) starchy potatoes
salt
200 milliliters (approximately 7 ounces) milk
3 tablespoons butter
1 shallot
1 handful parsley
freshly grated Nutmeg
4 Perch fillet (about 140 grams)
2 tablespoons olive oil
1 garlic clove
3 sprigs thyme
How healthy are the main ingredients?
potatoparsleyolive oilthymesaltshallot

Preparation steps

1.

Peel the potatoes and cook in a pot of boiling salted water until tender, about 30 minutes. Then peel, squeeze through a ricer and mix with the hot milk and 2-3 tablespoons of butter until smooth. Remove and set aside half. Peel and finely chop the shallot. Rinse the parsley, shake dry and chop finely. Heat the remaining butter in a saucepan and cook the shallot until translucent. Add the reserved mashed potatoes and the parsley. Season both potato mixtures  with salt and nutmeg.

2.

Press the garlic through a garlic press. Rinse the fish, pat dry and season with salt and pepper. Heat the oil in a nonstick skillet, place the fish in the pan skin-side down along with the garlic and thyme and cook over low heat until golden brown, 3-4 minutes. Turn the fish over and cook until it can be pierced with a knife, 1-2 minutes longer.

3.

Plate the fish along with both potato purees.

4.

If desired, serve with beets.

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