Perch with Horseradish and Root Vegetables

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Perch with Horseradish and Root Vegetables
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
For the fish and vegetables
600 grams Perch fillet
600 grams Beets
1 Parsnip
1 large Apple
1 onion
1 tablespoon Canola oil
150 milliliters Malt beer
Iodized salt
freshly ground peppers
For garnish
4 teaspoons Sour cream (10% fat)
Horseradish (freshly grated)
1 bunch scallions
2 tablespoons Pumpkin seed (roasted)
How healthy are the main ingredients?
Pumpkin seedSour creamParsnipAppleonionHorseradish

Preparation steps

1.

Peel the beet, parsnip, onion and apple and remove and discard the apple core. Chop everything into small pieces and sauté in hot oil. Pour in some ale.

2.

Simmer, stirring occasionally, until al dente about 20 minutes. Add some more ale and season with salt and pepper.

3.

Rinse fish, pat dry and cut into 8 pieces as equal in size as possible. Season with salt and pepper. In remaining hot oil, sauté on the skin side about 5–6 minutes until golden brown. Remove from the heat.

4.

Arrange vegetable mixture on warmed plates and top with perch. Serve with sour cream, freshly grated horseradish, scallions and toasted pumpkin seeds.