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Redfish fillet with cheese and mashed potatoes

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 800 g redfish fillet(s)
  • 4 tbsp butter
  • 150 ml milk
  • 200 g processed cheese (herbs)
  • some chives
  • some basil
  • Nutmeg, grated
  • 4 tbsp lemon juice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the potatoes and cut into equal-sized pieces. Boil in lightly salted water for 15-20 minutes. Drizzle the fish fillet with lemon juice. Heat 2 tablespoons of butter in a pan and fry the redfish fillet for about 4 minutes on each side. Season with salt and pepper. Drain the potatoes. Heat the milk, add it to the potatoes with the remaining butter, and mash everything into a smooth puree. Add the cheese and stir until melted. Wash the herbs, pat dry, and finely chop. Season the puree with salt, pepper, and nutmeg, then stir in the herbs. Serve the fish fillet with the puree on plates. Serve with cucumber salad, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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