Whitefish with asparagus and brown butter mashed potatoes
Ingredients
- Ingredients
- 2 Tbsps Almond slivers
- 1 kilogram green Asparagus
- ⅕ l Vegetable broth
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 600 grams potatoes
- 1 bunch Arugula
- 1 shallot
- 1 garlic clove
- 2 Sherry vinegar
- 4 Tbsps olive oil
- 1 pinch sugar
- 2 Tbsps freshly grated Parmesan
- 50 grams butter
- 150 grams Whipped cream
- Nutmeg
- lemon juice
- 4 Whitefish
- vegetable oil (for frying)
- 4 Tomatoes
Preparation steps
Toast almonds in a dry frying pan until golden and set aside.
Rinse asparagus, drain and peel only lower third and cut off ends. In a pan, heat olive oil and cook asparagus over low heat for about 5 minutes. Season with salt and pepper and pour in vegetable broth bake in preheated oven at 50°C (approximately 125°F) convection.
Peel potatoes and cook in boiling, salted water for about 25 minutes.
Rinse arugula and spin dry.
Peel shallot and garlic and coarsely chop.
Puree sherry vinegar, olive oil, shallot and garlic in a blender and season with salt, pepper and sugar. Mix in parmesan.
Drain potatoes and mash. Melt butter in a pan until foamy and brown specks appear. Continue to cook and stir often, until butter is nutty and browned, but not scorched, about 4-6 minutes. Mix cream into butter with whisk and mix into mashed potatoes and season with salt, pepper, nutmeg and lemon juice. Keep warm.
Season fish with salt and pepper. Heat oil in a pan and fry fish on skin side for 2 minutes. Turn fillets and cook on other side. Remove from heat and keep warm.
Blanch tomatoes in boiling water for a few seconds and rinse, peel, quarter and remove seeds.
To serve, mix arugula and vinaigrette and arrange on a plate and add tomato. Place mashed potatoes in the middle of plate and sprinkle with toasted almonds. Place fish and asparagus on plate and arrange as seen in photo.