Blue ling in egg batter with swede puree

Ingredients for 2 servings:

• 200 g fish (blue ling)
• salt and pepper
• 2 tbsp wheat flour type 550
• 1 egg(s)
• 1 tbsp clarified butter
• 300 g swede(s)
• 2 bay leaves, fresh
• 1 garlic clove(s)
• 2 sprigs rosemary
• salt and pepper
• 1 pinch(s) nutmeg, freshly grated
• 50 g butter
• 20 g butter
• 1 tbsp wheat flour type 550
• 200 ml water, lukewarm
• 1 tsp broth, granulated
• 2 tsp honey, liquid
• 1 tsp mustard, medium hot
• salt and pepper
• 1 tbsp cream cheese
• ½ bunch of dill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

in honey-mustard-dill sauce

Remove any bones from the fish and cut into cubes. Season with salt and pepper, dust with flour, and toss in a beaten egg. Heat clarified butter in a pan and fry the fish cubes for about three minutes, stirring occasionally. For the purée, peel and slice the swede. Bring water to a boil with bay leaves, a peeled and sliced ​​garlic clove, and two sprigs of rosemary (preferably in a tea bag), and simmer the swede until soft. Drain the swede, discarding the herbs. Add salt, pepper, and a pinch of nutmeg, and blend with a large knob of butter using a hand blender. For a smoother purée, you can use more butter. For the sauce, heat the butter and flour in a saucepan to make a light roux. Add warm water, season with vegetable stock granules, stir in the honey and mustard, and season with salt and pepper. Finally, stir the cream cheese into the sauce and garnish with the chopped dill. If the sauce is too thick, thin it with a little water. Note: Blue ling is a bony fish from the depths of the North Atlantic. It is a popular food fish with light, firm, and low-fat meat, but unfortunately, it is rarely available for purchase.