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🍽️ Oven-Baked Alaska Pollock with Potato and Beetroot Mash

640 kcal · 30 min · 4 servings

Ingredients

• 400 g beetroot (pre-cooked vacuum-packed)
• 800 g floury potatoes
• 150 ml milk
• 30 g butter
• black pepper (freshly ground)
• 40 g fresh horseradish (or horseradish from a jar)
• 50 g butter
• 4 Alaska pollock fillets (180 g each)
• salt
• 250 g tart apples
• lemon juice
• 0.5 bunch thyme
• 150 g onions
• 100 g coarse mustard
• 1 handful wild herbs (optional)

Instructions

1. 1. Cut the beetroot into small cubes.
2. 2. Wash the potatoes.
3. 3. Peel the potatoes.
4. 4. Cut the potatoes into 4–5 cm pieces.
5. 5. Boil the potatoes in salted water for about 20 minutes until tender.
6. 6. Add the beetroot during the last 10 minutes.
7. 7. Meanwhile, bring the milk and 30 g of butter to a boil.
8. 8. Drain the potatoes and beetroot.
9. 9. Mash them finely.
10. 10. Stir in the hot milk mixture.
11. 11. Season with salt and pepper.
12. 12. Peel the horseradish.
13. 13. Grate it finely.
14. 14. Preheat the oven to 200°C (190°C fan-assisted).
15. 15. Grease an ovenproof dish with 15 g of butter.
16. 16. Rinse the fish fillets under cold water.
17. 17. Pat them dry carefully.
18. 18. Season the fish with salt.
19. 19. Place it in the dish.
20. 20. Peel the apples.
21. 21. Cut them into fine cubes.
22. 22. Drizzle with lemon juice.
23. 23. Strip the thyme leaves from the stems.
24. 24. Chop them finely.
25. 25. Peel the onions.
26. 26. Chop them finely.
27. 27. Sauté them in the remaining butter in a pan.
28. 28. Cook over low heat for 10 minutes until soft and light brown.
29. 29. Add the apples, thyme, and mustard.
30. 30. Spread the mixture over the fish.
31. 31. Bake for 10 minutes in the oven.
32. 32. Serve the fish together with the potato and beetroot mash.
33. 33. Add the grated horseradish.
34. 34. Add the wild herbs (optional).

Nutrition per serving

• kcal: 640
• Protein: 49 g · Fett/Fat: 23 g · Carbs: 53 g