Whitefish Fillets with Potato Balls

Preparation/cooking time: ca. 40m

For 4 people

Nutritional Information

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


  • 800 g waxy potatoes
  • 1 tbsp. clarified butter
  • 300 g baby spinach
  • 0.5 tsp. salt
  • a little pepper
  • 1 tbsp. butter
  • 2 dl white wine
  • 1 shallot, cut into thin strips
  • 3 dl fish bouillon
  • 0.5 tsp. hot paprika
  • 1.5 dl cream
  • 4 skinned whitefish fillets (je ca. 150 g), halbiert

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  • Use a potato scoop to scoop out as many balls from the potatoes as possible. Set remainder of the potatoes aside (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.
  • Heat the butter in a wide-bottomed pan. Sauté the remaining pieces of potato and the shallots for approx. 2 mins. Pour in the wine and stock, add the paprika, bring to the boil, reduce the heat and simmer for approx. 10 mins. Puree the mixture, then strain it back into the pan through a sieve. Add the cream, bring to the boil, then reduce the heat. Salt the fish to season and place it in the puree, cover and steep for approx. 8 mins. over a low heat.

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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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