SEELACHSFILET  auf  BÄRLAUCHPÜREE   

Coalfish Fillet with Wild Garlic Puree

600 g coalfish fillet
16 cherry tomatoes
salt, pepper, olive oil
400 g potatoes
125 ml milk
1 tbsp. butter
15 wild garlic leaves

 

 

Peel and chop potatoes, boil in salted water until tender.
Boil milk with butter and press the drained potatoes through a potato ricer into the milk, stirring with a whisk until smooth. Stir in finely chopped garlic and season with salt and pepper.
Keep warm.
Seasons fish fillets with salt and pepper and fry in oil on both sides. Add the washed cherry tomatoes, fry for a few minutes and season with salt.

 

   
     
 

www.serviert.at