Pink Ling with Butternut Purée and Beetroot Sauerkraut Recipe

Pink Ling with Butternut Purée and Beetroot Sauerkraut Recipe

4.8

This vibrant dish brings together the rich, buttery flavour of pink ling with the earthy notes of beetroot sauerkraut and the smooth sweetness of butternut purée. It's a colourful and nutritious meal that balances freshness and comfort, perfect for an elegant dinner.

Ingredients:

  • 4 pink ling fillets (about 150g each)
  • 1 butternut pumpkin, peeled and cubed
  • 2 tablespoons butter
  • 2 tablespoons cream
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1 cup beetroot sauerkraut
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper, to taste

Instructions:

  1. Prepare the Butternut Purée
    1 Prepare the Butternut Purée

    Begin by peeling and cubing the butternut pumpkin. Boil the cubes in salted water until tender, then drain and blend with butter, a splash of cream, and a pinch of salt until smooth. Set aside, keeping warm.

  2. Cook the Pink Ling
    2 Cook the Pink Ling

    Season the pink ling fillets with salt and pepper. Heat olive oil in a pan over medium heat and cook the fillets for about 3-4 minutes on each side until the flesh is opaque and flakes easily with a fork. Once done, squeeze fresh lemon juice over the fillets for a burst of citrus flavour.

  3. Prepare the Beetroot Sauerkraut and Assemble
    3 Prepare the Beetroot Sauerkraut and Assemble

    While the fish is cooking, mix the pre-prepared beetroot sauerkraut with fresh dill. To serve, place a generous spoonful of butternut purée on each plate, top with a pink ling fillet, and finish with a side of beetroot sauerkraut. Garnish with extra dill and serve immediately.

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