Blue Ling and Crabs with Apple – Pumpkin – Zucchini Balls and Potato – Avocado Puree
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g fish fillet (s), (blue lin fillet)
- 50 g North Sea shrimps
- 1 apple
- 0.5 ½ small pumpkin (se)
- 1 medium zucchini
- 4 medium potato (s)
- 1 avocado (s)
- 1 lemon (s), add the juice
- butter
- olive oil
- 2 sprigs rosemary
- 2 clove (s) garlic, pressed on
- salt and pepper
- sugar
- Cayenne pepper
- 1 tablespoon crème fraîche
- milk
- 2 tablespoon breadcrumbs
- 4 sprigs dill
Print Recipe
Pin Recipe Instructions
- Peel the apple, pumpkin and zucchini balls with a ball cutter. Blanch the pumpkin balls for 3 minutes, the zucchini balls for 2 minutes in boiling water, rinse cold and dry well with paper towels. Turn the vegetables together with the apple balls in a pan with melted butter, fry lightly for about 10 minutes and season with a little lemon juice, a pinch of sugar, pepper and salt.
- Peel the potatoes and cook them in salted water. Mash into a puree with the potato masher and stir in enough milk until the puree becomes smooth. Halve the avocado, remove the stone, peel out the pulp and puree with the stick while adding 1 tablespoon of crème fraîche. Stir in 1 tablespoon of lemon juice and add a pinch of sugar, salt and a little cayenne to taste. Just before serving, stir both purees together, season to taste again, season if necessary.
- Heat 1 tablespoon each of butter and olive oil in a large pan and flavor with sprigs of rosemary and cloves of garlic. Cut the fish fillet into portions, remove any bones that may be present, press the skin side into breadcrumbs and fry briefly on this side, then turn the heat down. Turn after 3-4 minutes and finish cooking for another 3 minutes over low heat.
- Distribute the fish on the plates, serve the puree and vegetable balls, pour the shrimps on top and garnish the dish with sprigs of dill.
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