Pike-perch Fillet With Vanilla-chili-butter And Sweet Potato Puree Recipe
Peel, wash and roughly dice the potatoes. Cook potatoes in boiling salted water for about 20 minutes until soft. Clean the salad, wash and spin dry.
Keywords
- Fish
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Ingredients
- 1 kg Sweet potatoes
- 7-10 Tbsp Salt
- 150 g Lamb's lettuce
- 4 TABLESPOONS Wine vinegar
- 7-10 Tbsp Pepper
- 1 TEASPOON Mustard
- 1 TABLESPOON Honey
- 8 TABLESPOONS Sunflower oil
- 1 Shallot
- 1 Vanilla pod
- 1 red chilli pepper
- 8 Slices of zander fillet (approx. 80 g each)
- 100 ml Milk
- 4 TABLESPOONS Butter
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