Beetroot & potato mash with pike perch

Total time: 1hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 456 Kcal, 33g Protein, 34g Carbohydrates, 20g Fat


  • Beetroot & potato mash
  • 1 tsp salt
  • a little pepper
  • 800 g mealy potatoes, cut into pieces
  • 200 g raw beetroot, cut into pieces
  • 40 g butter, cut into pieces
  • 2 tbsp horseradish, grated
  • Pike perch
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 600 g skinless pike-perch fillets
  • a little pepper
  • 1 lemons, use only the juice, set aside 1 tbsp
  • Caramelized beetroot
  • 1 beetroots, sliced
  • 1 tbsp butter
  • 0.5 tbsp liquid honey
  • 0.25 tsp salt
  • 1 tbsp water
  • a little pepper

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  • Beetroot & potato mash

    Place a steamer basket into a wide-bottomed pan, fill with water until it is just below the bottom of the basket, add the beetroot, cover and cook over a medium heat for approx. 10 mins. Add the potatoes, season with salt, cover and cook for approx. 30 mins. until soft. Pass the vegetables through a food mill. Gradually add the butter and horseradish, stirring until the mash has the desired consistency and is smooth and light.
  • Pike perch

    Heat the oil in a non-stick frying pan. Fry the pike perch fillets in batches for approx. 4 mins. on each side, season, drizzle with lemon juice and oil.
  • Caramelized beetroot

    Heat the butter and honey in a frying pan, add the beetroot and water, cover and simmer for approx. 30 mins., turning the beetroot occasionally. Add the reserved lemon juice, season.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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