Sea Bass With Beet PuréE Recipe

Name: Sea Bass With Beet PuréE
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 onion medium, finely diced; 2/3 pound potatoes peeled and chopped; 1 3/4 pounds beetroot half finely chopped and half cubed; 1 cup vegetable stock; 2 tablespoons oil; 1 3/4 pounds sea bass cut into 4 pieces; 2 tablespoons plain flour; 2 tablespoons horseradish; 5 stalks parsley chopped

Servings: persons

3 tablespoons butter
1 onion medium, finely diced
2/3 pound potatoes peeled and chopped
1 3/4 pounds beetroot half finely chopped and half cubed
1 cup vegetable stock
2 tablespoons oil
1 3/4 pounds sea bass cut into 4 pieces
2 tablespoons plain flour
2 tablespoons horseradish
5 stalks parsley chopped

1
Heat 2 tbsp butter in a saucepan and saute the onion, potato and finely chopped beets for 2-3 mins. Season, pour in the stock, cover and simmer for about 20 mins. Drain.
2
Meanwhile, heat 1 tbsp butter in a separate pan and lightly saute the beet cubes in it. Add 5 tbsp water, cover and simmer for 10 mins.
3
Heat the oil in a large frying pan, dust the fish with flour and sear, skin side down for 4-5 mins. Turn and cook for an additional 1 min, season and set aside.
4
Add the horseradish to the potato and beet mixture and mash. Fold in the beet cubes. Serve with the fish and garnished with chopped parsley.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons butter, 1 onion medium, finely diced, 2/3 pound potatoes peeled and chopped, 1 3/4 pounds beetroot half finely chopped and half cubed, and more.

Yes, Sea Bass With Beet PuréE falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sea Bass With Beet PuréE

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