Zander on beetroot mashed potatoes

Name: Zander on beetroot mashed potatoes
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 3 medium-sized potatoes; 2 (approx. 200 g) Red prayers; 7-10 Tbsp salt and pepper; 1 TABLESPOON White wine vinegar; 1/2 TEASPOON Honey; 1 TABLESPOON + 1 tsp good olive oil; 50 g Baby salad mix; 1 Organic Lemon; 2 pieces of pike-perch fillet with skin (à approx. 125 g); 7 TABLESPOONS Milk; 1 TEASPOON Hazelnut flakes; 2 stem(s) Dill

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

3 medium-sized potatoes
2 (approx. 200 g) Red prayers
7-10 Tbsp salt and pepper
1 TABLESPOON White wine vinegar
1/2 TEASPOON Honey
1 TABLESPOON + 1 tsp good olive oil
50 g Baby salad mix
1 Organic Lemon
2 pieces of pike-perch fillet with skin (à approx. 125 g)
7 TABLESPOONS Milk
1 TEASPOON Hazelnut flakes
2 stem(s) Dill

Directions

1
Peel, wash and halve the potatoes. Clean the beetroots, wash them very thoroughly. Cover and cook in boiling salted water for 30-35 minutes.
2
For the salad mix vinegar, honey, salt and pepper. Fold in 1 tablespoon of oil. Wash the salad well and drain.
3
Wash the lemon and grate dry. Cut off 2 slices, squeeze the rest of the lemon. Rinse fish and pat dry. Make two light incisions in the sides of the skin. Sprinkle with lemon juice, season with salt.
4
Drain the potatoes and beetroot. Peel and dice the beetroot. Mash both into puree, stirring in milk. Season to taste with salt. Keep warm.
5
Roast the nuts without fat, remove. Heat 1 tsp. oil in a frying pan. Sauté the fish for approx. 3 minutes on the skin side first, turn and continue to fry for approx. 2 minutes. Fry the lemon slices briefly.
6
Wash the dill, shake dry and pluck the banner. Mix salad with vinaigrette. Arrange everything. Sprinkle with dill and nuts.