Whitefish fillets with potato balls


Total time: 40m
Preparation Time: 40m

Servings
For 4 people


Nutritional Information

Contains 555 Kcal, 39g Protein, 34g Carbohydrates, 25g Fat


Ingredients

  • Accompaniment
  • 800 g waxy potatoes
  • 1 tbsp clarified butter
  • 300 g baby spinach
  • a little pepper
  • 0.5 tsp salt
  • Fish
  • 1 tbsp butter
  • 2 dl white wine
  • 1 shallot, cut into thin strips
  • 0.5 tsp hot paprika
  • 3 dl fish bouillon
  • 1.5 dl cream
  • 4 whitefish fillets without skin (approx. 150 g each), halved
  • 0.5 tsp salt

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Instructions

  • Accompaniment

    Use a potato baller to scoop out as many balls from the potatoes as possible. Set aside the leftover potato (approx. 200 g). Heat the clarified butter in a non-stick frying pan. Stir-fry the potato balls for approx. 15 mins. Add the spinach, wait for it to wilt, then season.
  • Fish

    Heat the butter in a wide-bottomed pan. Sauté the leftover potato and the shallot for approx. 2 mins. Pour in the wine and stock, add the paprika, bring to the boil, then reduce the heat and simmer for approx. 10 mins. Puree the sauce, then strain it back into the pan through a sieve. Add the cream, bring to the boil, then reduce the heat. Salt the fish fillets, place them in the sauce, cover and leave to stand for approx. 8 mins. over a low heat.
  • Serve:

    Plate up the fish and serve with the sauce and potato balls.

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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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