Sea Bass with Potato-Pumpkin Puree
- For the puree
- 400 grams floury potatoes
- 400 grams Pumpkin
- 1 teaspoon Turmeric
- 80 grams butter
- 125 milliliters name is milk
- 1 tablespoon Vinegar
- For the fish
- 4 pieces Sea bass fillet (à 180 grams)
- white peppers
- 2 tablespoons lemon juice
- 2 tablespoons butter
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.
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.
For the fish: Risne the fish, pat dry, sprinkle with lemon juice and season with salt and pepper.
Toast the pine nuts in a small dry skillet over low heat.
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.
Heat butter in a skillet and saute the fish fillets until golden brown, 2 -3 minutes per side.
Serve the fish with the potato-pumpkin puree and garnish with squid strips, pine nuts and arugula.