Pike-perch fillet with beetroot puree

Name: Pike-perch fillet with beetroot puree
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g beetroot; 300 g Potatoes; 1 Onion; 3 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 ml Vegetable broth; 800 g Pike-perch fillet, with skin; 2 TABLESPOONS Flour; 2 TABLESPOONS Oil; 1-2 TABLESPOONS Horseradish (glass); 7-10 Tbsp Sugar; 5 Stem(s) Parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g beetroot
300 g Potatoes
1 Onion
3 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 ml Vegetable broth
800 g Pike-perch fillet, with skin
2 TABLESPOONS Flour
2 TABLESPOONS Oil
1-2 TABLESPOONS Horseradish (glass)
7-10 Tbsp Sugar
5 Stem(s) Parsley

Directions

1
Peel beetroot and potatoes. Cut 1/3 of the beetroot into small cubes, the rest and potatoes into pieces. Peel and finely dice the onion. Heat 2 tablespoons of fat in a saucepan. Fry the onion, potato and beetroot pieces in it.
2
Season with salt and pepper. Add stock, bring to the boil, cover and cook for about 20 minutes. Heat 1 tablespoon of fat in another pot. Sauté diced beetroot in it. Add 5 tablespoons of water, cover and cook over low heat for about 10 minutes until firm to the bite, remove from heat.
3
Wash the fish, dab dry and cut into the skin several times. Cut the fish into pieces, turn it lightly in flour and tap it off. Heat the oil in a large pan. Fry the fish fillets in it on the skin side for 4-5 minutes, depending on their thickness.
4
Turn the fish and continue to fry on the meat side for about 1 minute. Season with salt and pepper. Add horseradish to the beetroot-potato mixture and mash everything to a puree. Season to taste with salt, pepper, some sugar and horseradish.
5
Fold in the beetroot cubes. Wash parsley, dab dry, pluck leaves from the stalks and chop. Arrange everything and sprinkle with parsley.