粉红鳕鱼配胡桃泥和甜菜根酸菜食谱

Instructions:

1. 
   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. 
   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. 
   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.