Potato and Brussels Sprouts Puree with Fried Fish
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 6 large potato (s)
- 250 g Brussels sprouts
- 2 large onions
- 200 g crème fraîche
- 4 fish fillet (s) (saithe)
- 1 tablespoon wild garlic
- 1 teaspoon, leveled caraway seeds
- nutmeg
- 0.5 ½ lemon (s), untreated
- pepper
- sea-salt
- soy sauce
- 40 g butter, or mararine
- 1 cup milk
- oil
Print Recipe
Pin Recipe Instructions
- Marinate the fish with salt, pepper, soy sauce and squeezed lemon (keep the skin).
- Peel or clean the potatoes and Brussels sprouts. Cook both separately in salted water. Add caraway seeds to the Brussels sprouts.
- Cut the onions into slices.
- In the meantime, bread the saithe in flour. Heat the oil and fry or deep-fry the fish in it until golden brown.
- Mix the onions with the remaining marinade and flour and toast them in the pan after the fish is done.
- Drain the potatoes and Brussels sprouts. Mash the potatoes with milk, butter and nutmeg to a puree. Also mash the Brussels sprouts and add the crème fraîche and stir. Now mix the potatoes and Brussels sprouts together and season with wild garlic and a little grated lemon peel.
- Place the fish and the puree on plates and garnish with the fried onions.
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