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🍽️ Flounder with Mashed Potatoes and Asparagus

580 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp almond slivers
• 1 kg green asparagus
• 0.2 l vegetable broth
• 3 tbsp olive oil
• salt
• pepper (from the mill)
• 600 g potatoes
• 1 bunch arugula
• 1 shallot
• 1 clove garlic
• 2 sherry vinegar
• 4 tbsp olive oil
• 1 pinch sugar
• 2 tbsp freshly grated parmesan
• 50 g butter
• 150 g whipping cream
• nutmeg
• lemon juice
• 4 flounder fillets
• oil (for frying)
• 4 tomatoes

Instructions

1. 1. Toast the almonds in a non-stick pan without oil until golden yellow.
2. 2. Remove the pan from the heat and set the almonds aside.
3. 3. Wash the asparagus thoroughly.
4. 4. Peel only the bottom third of the asparagus stalks.
5. 5. Cut off the woody ends of the asparagus stalks.
6. 6. Heat olive oil in a pan.
7. 7. Fry the asparagus over low heat for about 5 minutes.
8. 8. Season the asparagus with salt and pepper.
9. 9. Add the vegetable broth to the pan.
10. 10. Place the pan in the oven and keep the asparagus warm at 50 degrees Celsius convection.
11. 11. Peel the potatoes.
12. 12. Boil the potatoes in salted water for about 25 minutes until tender.
13. 13. Wash the arugula.
14. 14. Remove wilted or damaged arugula leaves.
15. 15. Peel the shallot.
16. 16. Peel the garlic clove.
17. 17. Chop the shallot roughly.
18. 18. Chop the garlic clove roughly.
19. 19. Put the sherry vinegar into a blender.
20. 20. Put the olive oil into the blender.
21. 21. Put the chopped shallot into the blender.
22. 22. Put the chopped garlic clove into the blender.
23. 23. Puree the mixture in the blender.
24. 24. Season the vinaigrette with salt.
25. 25. Season the vinaigrette with pepper.
26. 26. Season the vinaigrette with sugar.
27. 27. Stir the grated parmesan into the vinaigrette.
28. 28. Mash the cooked potatoes.
29. 29. Melt the butter in a small saucepan until it turns golden brown.
30. 30. Warm the cream.
31. 31. Mix the potatoes with the melted butter.
32. 32. Mix the potatoes with the cream.
33. 33. Season the mashed potatoes with salt.
34. 34. Season the mashed potatoes with pepper.
35. 35. Season the mashed potatoes with nutmeg.
36. 36. Add a splash of lemon juice to the mashed potatoes.
37. 37. Keep the mashed potatoes warm.
38. 38. Season the flounder fillets with salt.
39. 39. Season the flounder fillets with pepper.
40. 40. Heat a little oil in a pan.
41. 41. Fry the flounder fillets for 2 minutes on the skin side.
42. 42. Turn the fillets.
43. 43. Remove the pan from the heat.
44. 44. Let the fish finish cooking in the residual heat.
45. 45. Blanch the tomatoes briefly with boiling water.
46. 46. Shock the tomatoes in cold water.
47. 47. Peel the tomatoes.
48. 48. Quarter the tomatoes.
49. 49. Remove the core of the tomatoes.
50. 50. Toss the arugula with the vinaigrette.
51. 51. Distribute the arugula on the plates.
52. 52. Place the mashed potatoes in the center of the plates.
53. 53. Sprinkle the mashed potatoes with the toasted almond slivers.
54. 54. Place the flounder fillets on the mashed potatoes.
55. 55. Arrange the asparagus on the plates.

Nutrition per serving

• kcal: 580
• Protein: 24 g · Fett/Fat: 40 g · Carbs: 32 g