Hot Iceberg Lettuce!
White fish on Iceberg Potato Purée
With summer just around
the corner, the supermarkets are full of tasty vegetables from Europe perfect
for creating delicious summery salads. But here is a very different way to use
that popular salad staple, the Iceberg lettuce, that is healthy, nutritious and
perfect when a salad just wont do! Try this fantastic white fish on Iceberg
lettuce potato puree recipe as an easy tea-time treat for the whole family and
it counts as one of ‘five a day’ also. It can be made with any sustainable
white fish, such as cod, bream, pollack or sea bass.
Serves
4
Ingredients:
4 white fish fillets, approx 200 g
each
1 kg potatoes, peeled
1/3 iceberg lettuce
50 ml olive oil
50 g butter
Salt
Pepper
Pinch of Nutmeg
Pinch of Curry
powder
½ onion
280 ml cream
A little
flour
Lemon
juice
A dash of white wine if
liked
Preparation:
- Preheat oven to 120° C
- Salt the fish, sprinkle with some lemon juice and flour slightly. Mix olive oil and butter in a pan and sauté the fish until it is golden yellow. Put into oven and keep warm at 120° C.
- Sauté the finely chopped onion in the juices of the fish, add some white wine and then the cream. Reduce the sauce by half and season it with salt.
- Boil the potatoes in salt water and then mash them roughly. Season with a pinch of salt, pepper, nutmeg and curry. Cut the iceberg lettuce into thin strips and fold them into potato purée.
- Serve with the cod and spoon the sauce around it.
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