Perch with Horseradish and Root Vegetables
- 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
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.
Simmer, stirring occasionally, until al dente about 20 minutes. Add some more ale and season with salt and pepper.
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.
Arrange vegetable mixture on warmed plates and top with perch. Serve with sour cream, freshly grated horseradish, scallions and toasted pumpkin seeds.