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 Beet Fish with Pea Puree Recipe
Beetroot fish with pea puree and onion jam. A holiday is always a game of colors! Surprise your guests or loved ones on a special day with such a bright dish! All components not only look beautiful, but also perfectly match to taste! I decided to show three recipes (techniques) in one dish, I hope you like it)
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Second Course Dishes
Cuisine Austrian Cuisine
Keyword For Beginners, Medium
Prep Time 40 minutes
Cook Time 30 minutes
Servings
Ingredients
Onion jam:
Mashed peas:
Fish and potatoes:
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Second Course Dishes
Cuisine Austrian Cuisine
Keyword For Beginners, Medium
Prep Time 40 minutes
Cook Time 30 minutes
Servings
Ingredients
Onion jam:
Mashed peas:
Fish and potatoes:
Instructions
  1. Boil the potatoes until they are half cooked, you can cut them into a non-standard shape. And fry until tender.
    Boil the potatoes until they are half cooked, you can cut them into a non-standard shape. And fry until tender.
  2. Cut the onion into rings. Pour a little oil into the pan to lubricate the bottom, put the onion, add salt and cook over medium heat for about 15 minutes, until the onion becomes soft. Add pepper, balsamic vinegar, sugar and garlic. Mix thoroughly and cook for another 10 minutes on low heat. You can immediately put it in a jar, because jam can still be stored in the refrigerator.
    Cut the onion into rings. Pour a little oil into the pan to lubricate the bottom, put the onion, add salt and cook over medium heat for about 15 minutes, until the onion becomes soft. Add pepper, balsamic vinegar, sugar and garlic. Mix thoroughly and cook for another 10 minutes on low heat. You can immediately put it in a jar, because jam can still be stored in the refrigerator.
  3. Catch the fish the night before, cut into the desired shape, salt in half and sprinkle with grated raw beets and leave overnight in the refrigerator. The light part of the fish can be pickled.
    Catch the fish the night before, cut into the desired shape, salt in half and sprinkle with grated raw beets and leave overnight in the refrigerator. The light part of the fish can be pickled.
  4. Let's make some pea puree. Pour the frozen peas into boiling salted water, add a couple of garlic cloves and cook until tender. As soon as the peas are ready, filter them from the water, but do not drain the water. Leave the garlic with the peas. Put the peas with garlic in a blender and add the cheese, whisk, adding the water in which the peas were cooked to the consistency that you like best. Add salt and pepper with black pepper to taste and rub through a sieve.
    Let's make some pea puree. Pour the frozen peas into boiling salted water, add a couple of garlic cloves and cook until tender. As soon as the peas are ready, filter them from the water, but do not drain the water. Leave the garlic with the peas. Put the peas with garlic in a blender and add the cheese, whisk, adding the water in which the peas were cooked to the consistency that you like best. Add salt and pepper with black pepper to taste and rub through a sieve.
  5. With already red fish, wash the beets before cooking, put them in foil, white fish - separately in foil and cook for a couple of 15 minutes.
    With already red fish, wash the beets before cooking, put them in foil, white fish - separately in foil and cook for a couple of 15 minutes.
  6. Meanwhile, the puree is ready, you can serve and serve!
    Meanwhile, the puree is ready, you can serve and serve!
  7. Bon appetit.
    Bon appetit.
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