John Myers
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Fish Fillet with Broccoli and Spicy Mashed Potatoes
The perfect fish fillet with broccoli and spicy mashed potatoes recipe with a picture and simple step-by-step instructions.
Fish fillet:
- 6 piece Breaded fish fillets / frozen 100 g each
- 0,5 Cup Peanut oil
- Salt
- Pepper
Broccoli:
- 1 kg Broccoli (3 * 335 g) / cleaned 750 g
- 2 tsp Salt
- 100 g Butter
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colored pepper from the mill pepper
Spicy mashed potatoes:
- 1,5 kg Potatoes
- 1 Sweet potato approx. 150 g
- 1 Onion approx. 100 g
- 0,5 Celery approx. 250 g
- 2 tsp Salt
- 2 big pinches Nutmeg
- 0,25 Cup approx. 75 ml Cream Double / alternatively sour cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colored pepper from the mill pepper
Serve:
- Cherry tomatoes for garnish
Fish fillet:
- Fry the fish fillets without defrosting in a pan with peanut oil (½ cup) on both sides until golden-brown and season with salt and pepper on both sides.
Broccoli:
- Clean the broccoli, cut into florets, wash, cook in salted water for about 10 – 12 minutes and drain through a kitchen sieve.
Spicy mashed potatoes:
- Peel, wash and dice potatoes and sweet potatoes. Peel and dice the onion and celery. Boil all ingredients (potato cubes, sweet potato cubes, celery cubes and onion cubes) in salted water (2 teaspoons salt) for about 25 minutes, drain through a kitchen sieve, return to the hot saucepan and top with butter (2 tablespoons), Cream Double (75 ml / alternatively sour cream ), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and nutmeg (2 big pinches) vigorously work through / pound through with the potato masher.
Serve:
- Serve the fish fillet with broccoli and spicy mashed potatoes, garnished with cherry tomato.
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