Fried whitefish and parsnip puree

24 02 2013

FRIED WHITEFISH WITH PARSNIP – GOAT CHEESE PUREE AND SPINACH

Really quick and easy portion to prepare. You do not even need too many foodstuffs. Suggest to prepare puree first because fish needs to be just fried.

Whitefish

Recipe for whitefish (4):

600 g whitefish (lavaret), scaled and fish bones plucked

salt, pepper

oil and butter for frying

Instruction: Make few knife cuts on fish skin. Fry fish skin side down in oil and butter mix for about 4-6 minutes

Recipe for puree (4):

500 g parsnip

80 – 100 g soft goat cheese

salt, pepper, butter, milk

Instruction: Boil peeled parsnips in salt water. Puree parsnips and add goat cheese, butter, milk, salt and pepper.

Instruction for spinach: Defrost frozen spinach in microvawe oven (shortcut)

ParsnipWhitefish pieces

Would say most difficult part is frying the fish. Whitefish skin is quite thin and it comes off too easily.  You could also add some potato to puree if you do not like the taste of parsnip; makes it softer.

White wine enjoyed with whitefish paired well, review coming in the near future……








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