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- Beetroot & potato mash with pike perch
Beetroot & potato mash with pike perch
Nutrition facts per serving:
- Energy in kcal about 456
- Fat about 20g
- Carbohydrates about 34g
- Protein about 33g
This is needed
This is needed
for 4 people
Beetroot & potato mash
- 800 g mealy potatoes, cut into pieces
- a little pepper
- 200 g raw beetroots, cut into pieces
- 0.25 tsp salt
- 40 g butter, cut into pieces
- 1 tsp salt
- 2 tbsp horseradish, grated
Pike perch
- 1 tbsp olive oil
- 600 g skinless pike-perch fillets
- a little pepper
- 0.5 tsp salt
- 1 lemon, use only the juice, set aside 1 tbsp
- 1 tbsp olive oil
Caramelized beetroot
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- 1 tbsp butter
- 0.5 tbsp liquid honey
- 1 beetroots, sliced
- 1 tbsp water
- 0.25 tsp salt
- a little pepper
And that's how it's done
And that's how it's done
Beetroot & potato mash
Place a steamer basket into a wide-bottomed pan, fill with water until it is just below the bottom of the basket, add the beetroot, cover and cook over a medium heat for approx. 10 mins. Add the potatoes, season with salt, cover and cook for approx. 30 mins. until soft. Pass the vegetables through a food mill. Gradually add the butter and horseradish, stirring until the mash has the desired consistency and is smooth and light.
Pike perch
Heat the oil in a non-stick frying pan. Fry the pike perch fillets in batches for approx. 4 mins. on each side, season, drizzle with lemon juice and oil.
Caramelized beetroot
Heat the butter and honey in a frying pan, add the beetroot and water, cover and simmer for approx. 30 mins., turning the beetroot occasionally. Add the reserved lemon juice, season.
