Fish with potato Duchesse

Description

The highlight of this dish - in an unusual side dish that looks elegant on the holiday table. This fish is perfect for a romantic dinner or other special occasion. Original served with a tangerine sauce, the taste of which emphasizes good butter "Ecomilk".

Ingredients

Fish

350 г
Butter

40 г
Potatoes

5 шт
Chicken egg

1 шт
Sugar

0,5 ч. л.
Mandarin

3 шт
Vegetable oil

1,5 ст. л.
Nutmeg

1 щепот.
Salt
Dry white wine

50 мл
Dill
Spices

1 щепот.
Turmeric

0,5 ч. л.

Cooking

The tangerines will wash, peel and break into segments. A large part of the grind in a blender to puree the remaining slices cut in half.

Peel potatoes, boil until tender, cool slightly and grate. Add egg yolk, 1 tbsp vegetable oil, nutmeg and a pinch of salt. Mix.

From pastry syringe or bag squeeze out the parchment, greased with vegetable oil, roses of any size. I like the small. Lightly lubricated with egg white. Bake in the oven at 200-220 degrees until Browning, about 5-8 minutes.

For the sauce I used butter "Ecomilk".

Put on the heating tangerine puree, pour in the white wine, evaporate. Add sugar, French grass, turmeric, slices of oranges and 25g of butter. Warmed up before melting the butter and set aside from heat.

Fish wash, peel. I have here a salmon steak.

Heat the pan with the remaining butter and vegetable oil. Add a little water and pripuskaet fish with two sides under the lid until ready. At the end add salt.

Assemble the dish. Pour into the bowl of sauce, put steak. On the sides lay the potato pear, decorate with dill or other herbs as desired. To fish, you can file a glass of chilled white wine. Bon appetit!

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