Pike-perch fillet with beetroot and horseradish

Ingredients for 4 servings:

• 400 g beetroot
• 200 g parsley root(s)
• 200 g shallot(s) or small onions
• 1 pear(s)
• 1 tbsp pumpkin seed oil
• salt and pepper
• nutmeg
• 200 ml beer, light
• 2 spring onions
• 1 piece(s) horseradish, fresh (approx. 3 cm)
• 2 tbsp pumpkin seeds
• 600 g pike-perch fillet(s)
• 2 tbsp clarified butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

unusual combination – unusually good

Preheat oven to 180°C (top/bottom heat) (160°C fan/convection oven). Peel and dice the beetroot, parsley root, shallots, and pear. Heat pumpkin seed oil in an ovenproof pan. Sauté the vegetables for 2 minutes and season with salt, pepper, and nutmeg. Deglaze with beer and cook in the hot oven for about 40 minutes, stirring occasionally. Clean the spring onions and slice them into thin rings. Peel and finely grate the horseradish. Roast the pumpkin seeds in a dry pan until they smell fragrant and start to pop. Remove from heat and lightly season with salt. Season the zander fillet with salt and pepper and fry in a non-stick pan in clarified butter for 3-4 minutes on each side. Arrange the vegetables on a plate. Place the zander fillet on top. Sprinkle with the roasted pumpkin seeds, the spring onion rings, and horseradish and serve. Goes well with mashed potatoes