Poached filet with pea puree

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash and peel the beetroot and slice it into thin slices or cut it into pieces (be careful, it stains strongly! Wear disposable gloves). Heat the oil - the temperature is reached when you hold a wooden skewer in the oil and bubbles rise from it.

2. 2

   Fry the beetroot in it in portions to crispy chips. Drain on kitchen paper. Fry the bacon briefly in oil until crispy and also drain on kitchen paper.

3. 3

   Rinse the fish, dab dry, season well with salt and let it rest for about 10 minutes. Peel and finely dice or chop the onions and garlic. Peel and wash the potatoes. Dice 100 g potatoes finely and put aside.

4. 4

   Cut the remaining potatoes in half. Cover and cook in boiling salted water for about 20 minutes.

5. 5

   Heat 1 tablespoon of butter in a saucepan. Sauté onions, garlic and diced potatoes in it. Add cream and frozen peas, bring to the boil. Cover and cook for about 15 minutes.

6. 6

   1⁄4 l Bring water and bay leaf to the boil in a wide pot or pan. Season with a little salt and pepper. Place the fish in the stock, cover and cook over a low heat for 10-15 minutes.

7. 7

   Wash the chives, shake dry and cut into fine rolls. Heat 2 tablespoons of butter in a small pot until the butter is lightly browned. Mash the peas to a puree. Season to taste with salt and pepper.

8. 8

   Drain the potatoes. Arrange the mashed potatoes, fish, beetroot chips and bacon. Add browned butter and chives.

Nutrition Facts

KCAL
760 kcal

CARBS
49 g

FATS
40 g

PROTEINS
45 g