Pike-perch fillet on macadamia puree

Name: Pike-perch fillet on macadamia puree
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 50 g + 3 tablespoons butter; 600 g Potatoes; 7-10 Tbsp salt, pepper, sugar; 50 g Macadamia nut kernels; 1 Shallot; 1 TABLESPOON Curry; 400 ml Fish stock (glass); 100 g + 50 g whipped cream; 150 g Lamb's lettuce; 2 TABLESPOONS light balsamic vinegar; 4 TABLESPOONS Oil; 150 ml Milk; 2-3 stem(s) Thyme; 4 Pike-perch fillets (approx. 125 g each); 7-10 Tbsp grated peel and juice of 1 organic lemon

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

50 g + 3 tablespoons butter
600 g Potatoes
7-10 Tbsp salt, pepper, sugar
50 g Macadamia nut kernels
1 Shallot
1 TABLESPOON Curry
400 ml Fish stock (glass)
100 g + 50 g whipped cream
150 g Lamb's lettuce
2 TABLESPOONS light balsamic vinegar
4 TABLESPOONS Oil
150 ml Milk
2-3 stem(s) Thyme
4 Pike-perch fillets (approx. 125 g each)
7-10 Tbsp grated peel and juice of 1 organic lemon

Directions

1
Dice 50 g butter and freeze. Peel and wash the potatoes. Cook in salted water for about 20 minutes.
2
Chop and roast the nuts. Take them out. Peel and finely chop the shallot and fry in 1 tbsp. hot butter. Add curry and sauté briefly. Add stock and 100 g cream,
3
Clean and wash the salad. Whisk vinegar, salt, pepper and 1 pinch of sugar. Fold in 2 tablespoons of oil.
4
Drain the potatoes. Add milk, 50 g cream and 2 tbsp butter and mash finely. Season to taste with salt. Fold in nuts.
5
Wash the thyme. Wash the fish, dab dry, cut in half. Heat 2 tablespoons of oil. Add thyme. Sauté fish in it on the skin side, turn. Fry for about 3 minutes. Season. Stir cold butter cubes into the sauce.
6
Season to taste with lemon peel, lemon juice, salt and pepper. Mix vinaigrette and salad.