粉红鳕鱼片搭配南瓜泥和甜菜根酱食谱

Instructions:

1. 
   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. 
   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. 
   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. 
   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.