This is a very summery dish and its simple elegance is beautiful to look at. Whilst light to eat, it also manages to be satisfying at the same time!
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Ingredients
- 150-200g fish filet per person
- 750g frozen peas
- 2-3 onions or shallots
- 100g butter, for frying
- 150ml cream
- 30g sugar
- Salt to taste
- 1 bunch mint, cut up finely
Pink potato mash
- 2kg potatoes
- 150g butter
- Milk
- Salt, to taste
- 1 beetroot
Fish Sauce
- 1 leek
- 1 shallot
- 1 stalk celery
- 1 small tomato
- 100ml Noilly Prat
- 300ml white wine (use the same one for accompanying the meal)
- 1 bunch dill, chopped
- 400ml fish fond
- 250ml cream
- Juice from one lemon
- 2 pepper seeds
- 2 coriander seeds
- Salt and sugar, to taste
- Cornstarch (optional)
Instructions
- Boil water, add some salt, add the peas and bring to a boil. Strain the peas and put immediately in ice water, let cool, then strain. Cut the shallots in small pieces, fry in butter.
- Add peas, cream, sugar, salt, and mint leaves and let simmer shortly until tender. Blend mixture and pass through a fine sieve.
- Peel and cut the potatoes into half, cook in salted water until soft. Peel and cut the beetroot and boil in some salt water until tender. Mash potatoes, add melted butter, salt, hot milk and beetroot water and mix gently.
- Cut up leek, shallot, celery and tomato into small cubes. Fry gently in oil – be careful not to brown them too much. Enter Noilly Prat and white wine, reduce a bit. Enter chopped dill. Pour in fish fond and reduce further. Add cream and allow to simmer for a bit. Add lemon juice, pepper and coriander seeds, salt, and sugar to taste. If necessary, thicken sauce with some cornstarch. Strain fish sauce.
- Check fish filet for bones and dab dry with paper towels. Salt and pepper from both sides, coat lightly in flour, and fry in a medium hot pan.
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