Summary

Ingredients

• 4 fish fillet (s), (tuna steaks)
• Salt, (fleur de sel)
• Black pepper from the mill

For the vegetables:

• 500 g suar snap peas
• sea-salt
• sugar
• 2 cloves garlic)
• Butter, (approx. 1 tablespoon - to taste)
• Black pepper from the mill
• 1 tablespoon horseradish, in a glass or tube
• 4 port. Puree, (mashed potatoes)

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Instructions

1. Wash the sugar snap peas and cut them diagonally into thin strips. Salt and sugar the vegetables and let the water steep. Beat the garlic cloves and add with the butter flakes.
2. Heat the vegetables and cook them until they are done. As soon as it is cooked firm to the bite, stir in the horseradish. Season to taste with salt and possibly black pepper. Take out the garlic cloves.
3. In the meantime, fry the tuna in a non-stick pan. Make sure that a raw core remains. I have a very good pan and I fry without fat. It may be necessary to add a little neutral vegetable oil to the pan. Season the tuna with salt and pepper.
4. Serving:
5. Put the mashed potatoes in the middle of the plate. Place the horseradish and sugar snap peas vegetables around the puree. Slice the tuna so that you can see the raw core and place on the puree.
6. Serve immediately.
7. The mashed potatoes can be prepared as you see fit. I steam the floury potatoes, pour off the water and let them steam off briefly. Then I mash them and add butter and milk. Taste with plenty of freshly grated nutmeg and salt.