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🍽️ Redfish with Creamy Vegetable Mash

448 kcal · 30 min · 4 servings

Ingredients

• 400 g potatoes (waxy)
• 300 g carrots
• salt
• pepper (from the mill)
• 3 slices toast bread
• parsley (1 tbsp chopped each)
• marjoram (1 tbsp chopped each)
• 300 g mushrooms
• 2 tbsp butter
• 2 egg yolks
• 4 pieces red snapper fillet (approx. 180 g each)
• lemons (juice)
• 200 ml hot milk
• nutmeg

Instructions

1. 1. Peel the potatoes and the carrots.
2. 2. Cut the vegetables into rough chunks.
3. 3. Cook the chunks in salted water for about 25 minutes.
4. 4. Grind the toast bread into fine crumbs using a food processor or blender.
5. 5. Clean the mushrooms thoroughly.
6. 6. Cut the mushrooms into cubes with a side length of 0.5 cm.
7. 7. Heat 1 tablespoon of butter in a pan.
8. 8. Sauté the mushroom cubes in the hot butter.
9. 9. Mix the bread crumbs with the herbs.
10. 10. Fold the sautéed mushrooms into the crumb mixture.
11. 11. Stir the egg yolk into the mixture.
12. 12. Season the filling with salt and pepper.
13. 13. Drizzle lemon juice over the fish fillets.
14. 14. Salt and pepper the fillets.
15. 15. Heat 1 tablespoon of butter in a pan.
16. 16. Sauté the fish fillets in the hot butter.
17. 17. Cook the fillets for 1 to 2 minutes on each side.
18. 18. Place the fillets on a baking sheet lined with parchment paper.
19. 19. Spread the mushroom-bread mixture evenly over the fillets.
20. 20. Preheat the oven to 225 degrees.
21. 21. Bake the fillets in the preheated oven for about 8 to 10 minutes.
22. 22. Drain the cooked vegetables.
23. 23. Press the vegetables through a potato masher or mash them finely.
24. 24. Stir the hot milk into the mashed vegetables.
25. 25. Stir until a smooth mash forms.
26. 26. Season the vegetable mash finally with salt, pepper, and nutmeg.
27. 27. Serve the baked fish fillets together with the vegetable mash on plates.

Nutrition per serving

• kcal: 448
• Protein: 38 g · Fett/Fat: 18 g · Carbs: 31 g