Sea Bass with Potato-Pumpkin Puree

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Sea Bass with Potato-Pumpkin Puree
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
For the puree
400 grams floury potatoes
400 grams Pumpkin
1 teaspoon Turmeric
80 grams butter
125 milliliters name is milk
1 tablespoon Vinegar
salt
Nutmeg
For the fish
4 pieces Sea bass fillet (à 180 grams)
salt
white peppers
2 tablespoons lemon juice
2 tablespoons butter
also
150 grams Squid tentacle (ready to cook)
1 tablespoon butter
salt
white peppers
Arugula
2 tablespoons Pine nuts
How healthy are the main ingredients?
potatoPumpkinPine nutsTurmericsaltNutmeg

Preparation steps

1.

For the puree: Peel the potatoes and cook in a pot of boiling salted water until tender but not falling apart, about 30 minutes. Drain and while still hot press through a ricer or mash with a potato masher, stir in the hot milk and 40 grams (approximately 3 tablespoons) butter.

2.

Meanwhile, heat 40 grams (approximately 3 tablespoons) butter in a saucepan, chop the pumpkin, add it to the pan with the turmeric and a small cup of water and cook until tender. Puree and add to the mashed potatoes. Stir to combine and season with vinegar, salt and nutmeg.

3.

For the fish: Risne the fish, pat dry, sprinkle with lemon juice and season with salt and pepper.

4.

Toast the pine nuts in a small dry skillet over low heat.

5.

Rinse the squid and cut into strips. Heat the butter in a skillet, add the squid and saute 1- 2 minutes, season with salt and pepper.

6.

Heat butter in a skillet and saute the fish fillets until golden brown,  2 -3 minutes per side.

7.

Serve the fish with the potato-pumpkin puree and garnish with squid strips, pine nuts and arugula.