Recipes

Pumpkin seed oil butterfish served on horseradish purée

Difficulty level: easy
  • 45 Min.Preparation time
  • 4Portions
  • 180 °COber-/Unterhitze

Pumpkin seed oil butterfish

  • 720 g butterfish (fillets)
  • 50 ml Steirerkraft pumpkin seed oil PGI
  • salt, pepper

horseradish purée

  • 700 g potatoes (floury)
  • 100 ml whipping cream
  • 100 ml milk
  • 40 g butter
  • salt, pepper
  • nutmeg (grated)
  • 2 tbsp horseradish (grated)

Preparation

  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.

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Pumpkin seed oil butterfish served on horseradish purée

Difficulty level: easy
  • 45 Min. Preparation time
  • 4 Portions
  • 180 °C Ober-/Unterhitze

Pumpkin seed oil butterfish

  • 720 g butterfish (fillets)
  • 50 ml Steirerkraft pumpkin seed oil PGI
  • salt, pepper

horseradish purée

  • 700 g potatoes (floury)
  • 100 ml whipping cream
  • 100 ml milk
  • 40 g butter
  • salt, pepper
  • nutmeg (grated)
  • 2 tbsp horseradish (grated)
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Preparation

  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.

Print recipe
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