Ein Teller mit einem Doradenfilet mit knusprig gebratener Haut auf Pastinaken-Kartoffelpüree, garniert mit Mandelblättchen und Salbeiblättern

Sea bream with parsnip and potato mash

35 minutes

Mittel

2 people

Delicate sea bream with crispy skin, served on creamy parsnip and potato mash, and aromatic sage butter. The subtle sweetness of the parsnips perfectly complements the delicate flavor of the sea bream, while toasted flaked almonds add a delightful crunch. An elegant yet uncomplicated recipe with refined flavors, perfect for both everyday meals and special occasions.

Ingredients

2 sea bream fillets
1 parsnip, approx. 200 g, alternatively celery root
400 g potatoes
40 g butter for the purée
30 g butter for the sage butter
120 ml milk
10 fresh sage leaves
20 ml extra virgin olive oil
1 tsp salt
1 pinch nutmeg
Freshly ground pepper
Flaked almonds or pine nuts

Also great with

Sea bass fillet
Loup de mer fillet

Stefan from HONEST CATCH

Our Art Director Stefan is not only talented behind the camera, but also in the kitchen. This recipe comes from him.

Preparation

Peel and quarter 400 g of potatoes. Also peel the parsnip and cut into large pieces. Steam both in a steamer or cook in lightly salted water for about 20 to 25 minutes until tender.
Meanwhile, toast the flaked almonds or pine nuts in a dry pan over medium heat until golden brown. Then remove and set aside.
Drain the cooked potatoes and parsnip thoroughly. Mash them with a potato masher or, for an even smoother texture, pass them through a potato press. Gradually incorporate 40 g of butter and 120 ml of warm milk until the mash is creamy and fluffy. Season with salt and a pinch of nutmeg and keep warm.
Pat the two sea bream fillets dry and season them lightly with salt. Heat 20 ml of olive oil in a pan and cook the fillets skin-side down over medium to high heat for about 3 to 4 minutes until crispy. Then turn and cook on the flesh side for about 1 more minute.
Carefully remove the fish from the pan and let it rest briefly. In the same pan, melt about 20 g of butter and gently fry 10 sage leaves for 1 to 2 minutes until fragrant and slightly crispy.
Divide the parsnip and potato mash between two plates, place a sea bream fillet on top of each, and spoon over the sage butter. Finally, scatter with the sage leaves, the toasted almond flakes or pine nuts, and finish with freshly ground black pepper, if desired.

Tip: Celery root also works wonderfully in place of the parsnip. It adds a slightly more robust, earthy flavour while pairing just as beautifully with the delicate sea bream.