Pink Ling with Butternut Purée and Beetroot Sauerkraut Recipe

粉红鳕鱼配胡桃泥和甜菜根酸菜食谱

4.8

这道色彩鲜明的菜肴将粉红鳕鱼的浓郁黄油味与甜菜根酸菜的泥土味以及胡桃酱的柔滑甜味融为一体。这是一道色彩鲜艳、营养丰富的菜肴，兼具新鲜感和舒适感，是优雅晚餐的完美之选。

Ingredients:

  • 4 片粉红鳕鱼片（每片约150克）
  • 1 个南瓜，去皮、切块
  • 2汤匙黄油
  • 2汤匙奶油
  • 2汤匙橄榄油
  • 1 个柠檬汁
  • 1 杯甜菜酸菜
  • 1 汤匙新鲜莳萝，切碎
  • 盐和胡椒，调味

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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