1. Peel the potatoes, roughly chop and cook until soft in salted water. Season the milk, whipping cream and butter with salt, pepper and some grated nutmeg and bring to the boil. Pass the potatoes through a sieve, leave to steam for a short time and then pass through a potato press while still warm. To achieve a particularly fine purée, the potato mixture can be pushed through the sieve with a spatula. Afterwards, stir into the milk mixture until the required consistency is achieved. Finally, fold in the grated horseradish and keep warm.
2. Season the fish fillets with salt and pepper. Add some pumpkin seed oil to a pan. Attention: do not overheat the pumpkin seed oil – the heated oil should not begin to smoke. Slowly heat up the fish fillets in the pan over a low temperature until the green colour of the pumpkin seed oil starts to seep into the fish. After a few minutes, turn the fish and then bake for approx. 4-6 minutes in a pre-heated oven at 180°C.
The pumpkin seed oil butterfish with horseradish purée goes perfectly with a spiced wild garlic sauce in spring.Print recipe
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