2 glacier51 toothfish fillets - 500 g floury potatoes
- 200 g sea asparagus/glassworts/salicorn
- 100 g broccoli
- 120 g butter
- 120 ml milk
- Pinch of salt
- pinch of pepper
The elegant taste of this Antarctic noble fish goes perfectly with a fine mashed potato.
Ingredients
Stefan from HONEST CATCH
Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.
Preparation
- Thaw the fish fillets in the refrigerator overnight. Fry in hot butter in a pan for 4 minutes on the skin side, turn and finish frying for another 2 minutes.
- Cook the potatoes in their skins until done. Then peel them and use a potato ricer to put them in a pot with hot milk and butter. Season with salt and strain through a fine sieve to obtain a creamy puree.
- Rinse the glassworts briefly with water and sauté it in a pan with a little hot butter. Alternatively, just use broccoli.
- Cook the florets of the broccoli in a steamer for a few minutes so that the broccoli still has some bite.
- Divide the mashed potatoes between the plates. Arrange the fish fillets on top with the crispy skin facing up and finish with glassworts and chopped broccoli florets.
Instead of the salicorn/glassworts, you can also use crisp, briefly steamed broccoli florets.
Stefan from HONEST CATCH
Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.
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