Pike-perch fillet on a bed of spinach with horseradish mashed potatoes

Name: Pike-perch fillet on a bed of spinach with horseradish mashed potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 2 yellow peppers; 1 Onion; 2 Garlic cloves; 2 TABLESPOONS Oil; 200 ml Vegetable broth (instant); 400 g leaf spinach; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Sweet peppers; 60 g + 1 tsp butter or margarine; 250 ml Milk; 2-3 TABLESPOONS Cream horseradish; 7-10 Tbsp grated nutmeg; 4 Zanderfilets (ca. 160 g); 4 Cherry tomatoes with stalk; 1 Shallot; 4 TABLESPOONS dry white wine; 7-10 Tbsp Lemon wedges and thyme

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
2 yellow peppers
1 Onion
2 Garlic cloves
2 TABLESPOONS Oil
200 ml Vegetable broth (instant)
400 g leaf spinach
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Sweet peppers
60 g + 1 tsp butter or margarine
250 ml Milk
2-3 TABLESPOONS Cream horseradish
7-10 Tbsp grated nutmeg
4 Zanderfilets (ca. 160 g)
4 Cherry tomatoes with stalk
1 Shallot
4 TABLESPOONS dry white wine
7-10 Tbsp Lemon wedges and thyme

Directions

1
Peel the potatoes, possibly cut in half, wash and cook in boiling salted water for about 25 minutes. Clean, wash and cut the peppers into pieces. Peel onion and garlic and chop finely.
2
Heat 1 tablespoon of oil in a saucepan. Fry the bell peppers, onions and half of the garlic. Deglaze with vegetable stock and cook for 5-8 minutes at medium heat. Clean, wash and drain the spinach.
3
Puree the paprika sauce with the chopping stick. Season the sauce with salt, pepper, sugar and paprika. Drain the potatoes, add 60 g fat and mash with a potato masher. Add milk bit by bit.
4
Season with horseradish, salt and nutmeg. Wash the fish, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan and gently fry the fish in it on the skin side for about 5 minutes until golden brown.
5
Wash cherry tomatoes. Shortly before the end of cooking turn the fish and add the cherry tomatoes. Remove the fish and keep warm. Fry the cherry tomatoes for about 3 minutes, season with salt and pepper, keep warm as well.
6
Peel and finely dice the shallot. Heat 1 teaspoon of butter in a large pan, add the remaining garlic, shallot and white wine. Steam spinach in it for about 4 minutes until it has completely collapsed.
7
Season to taste with salt, pepper, nutmeg and sugar. Put spinach and fish on preheated plates. Mix the paprika sauce with the chopping stick until frothy. Cut the mashed potatoes into cams. Arrange the noodles and sauce on the plates.
8
Garnish plates with lemon wedges, thyme and roasted cherry tomatoes.