🍽️ Sea Bass with Potato-Pumpkin Mash

Name: Sea Bass with Potato-Pumpkin Mash
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g mealy-cooking potatoes; 400 g pumpkin flesh; 1 tsp turmeric; 80 g butter; 125 ml hot milk; 1 tbsp vinegar; salt; nutmeg; 4 pieces sea bass fillet (approx. 180 g each); salt; white pepper; 2 tbsp lemon juice; 2 tbsp butter; 150 g squid tubes (kitchen-ready); 1 tbsp butter; salt; white pepper; arugula; 2 tbsp pine nuts

550 kcal · 30 min · 4 servings

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Ingredients

400 g mealy-cooking potatoes
400 g pumpkin flesh
1 tsp turmeric
80 g butter
125 ml hot milk
1 tbsp vinegar
salt
nutmeg
4 pieces sea bass fillet (approx. 180 g each)
salt
white pepper
2 tbsp lemon juice
2 tbsp butter
150 g squid tubes (kitchen-ready)
1 tbsp butter
salt
white pepper
arugula
2 tbsp pine nuts

Instructions

1. Peel the potatoes.
2. Boil the potatoes in salted water for about 30 minutes until tender.
3. Drain the cooking water.
4. Mash the hot potatoes finely using a potato masher or press.
5. Stir in the hot milk and 40 grams of butter into the potatoes.
6. Stir until you have a smooth mixture.
7. Cut the pumpkin flesh into small pieces.
8. Place the pumpkin, turmeric, 40 grams of butter, and a small glass of water in a pot.
9. Simmer the mixture until the vegetables are soft.
10. Puree the pumpkin mixture.
11. Add the pumpkin mixture to the potato mass.
12. Mix everything well.
13. Season the mixture with vinegar, salt, and ground nutmeg.
14. Rinse the fish under running water.
15. Pat the fish dry carefully with a kitchen towel.
16. Drizzle the fish with lemon juice.
17. Season the fish evenly with salt and pepper.
18. Place the pine nuts in a small pan without adding any extra fat.
19. Roast the pine nuts over medium heat.
20. Roast them until they are golden brown and fragrant.
21. Make sure the pine nuts do not burn.
22. Wash the squid tubes.
23. Cut the squid tubes into thin strips.
24. Fry the squid strips in hot butter.
25. Fry them for 1 to 2 minutes until cooked through.
26. Season the squid strips with salt and pepper.
27. Fry the fish fillets in hot butter.
28. Cook each fillet on each side for 2 to 3 minutes.
29. Cook them until they are golden brown and cooked through.
30. Spread the pumpkin-potato cream onto the plates.
31. Place the fried fish fillets on top of the cream.
32. Garnish the dish with the squid strips.
33. Garnish the dish with the roasted pine nuts.
34. Garnish the dish with fresh arugula.
35. Serve the dish immediately.

Nutrition per serving

kcal: 550
Protein: 40 g · Fett/Fat: 33 g · Carbs: 23 g