Pink Ling Fillet with Butternut Pumpkin Mash and Beetroot Relish Recipe

Pink Ling Fillet with Butternut Pumpkin Mash and Beetroot Relish Recipe

4.8

This refined dish combines the delicate flavour of pink ling fillets with the creamy comfort of butternut pumpkin mash and a tangy beetroot relish. Perfect for a family dinner or a special occasion, the vibrant colours and harmonious textures create a meal that's both visually stunning and full of flavour.

Ingredients:

  • 4 pink ling fillets (150 g each)
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • 600 g butternut pumpkin, peeled and diced
  • 2 tbsp unsalted butter
  • Salt and pepper, to taste
  • 2 medium beetroot, peeled and diced
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • Salt, to taste

Instructions:

  1. Prepare the Butternut Mash
    1 Prepare the Butternut Mash

    Peel and dice the butternut pumpkin. In a medium pot, boil the pumpkin until tender, about 15–20 minutes. Drain, mash with butter, and season with salt and pepper. Set aside, keeping warm.

  2. Cook the Beetroot Relish
    2 Cook the Beetroot Relish

    In a pan over medium heat, sauté diced beetroot with olive oil and garlic for 5 minutes. Add vinegar, sugar, and a pinch of salt, then simmer for 10 minutes until the beetroot softens and the mixture thickens into a relish.

  3. Pan-Fry the Pink Ling
    3 Pan-Fry the Pink Ling

    Season the pink ling fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat, then pan-fry the fillets for 3–4 minutes on each side until golden and cooked through.

  4. Assemble and Serve
    4 Assemble and Serve

    Spoon the butternut mash onto plates, place the pink ling fillet on top, and garnish with the beetroot relish. Add a sprinkle of fresh dill for a burst of freshness.

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