Fish with Beetroot Puree
by Editorial Staff
Delicate sea fish in wine and honey sauce with no less delicate garnish – beautiful and tasty mashed potatoes and beetroot.
Servings: 2
Ingredients
- Fillet of white sea fish – 500 g
- Potatoes – 500 g
- Small beets – 4 pcs.
- Butter – 50 g
- Honey – 5 tbsp
- Dry white wine – 5 tbsp
- Cream – 50-100 ml (to taste)
- Olive oil – 50-100 ml (to taste)
- Sea salt – to taste
- Ground black pepper – to taste
Directions
- Melt the butter, pour in the table wine, add honey, salt, and pepper.
- Put pieces of sea fish fillet in the prepared sauce, simmer for a couple of minutes over high heat. Then send the fish in the sauce to the preheated oven for 15-20 minutes at a temperature of 220 degrees. Turn over once.
- Boil or bake the beets in advance. Peel and chop until smooth.
- Peel the potatoes, cut into pieces, cook until tender. Drain and mash the potatoes with cream and olive oil until smooth.
- Add beetroot to mashed potatoes, season with salt and pepper.
- Stir the mashed potatoes and beets until they are evenly colored.
- Serve the fish with beetroot purée right away, such as green peas and fresh herbs.
Enjoy your meal!
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