Carrot mash with plaice fillets - Fish Tales
Fish tales

Carrot mash with plaice fillets


  • 1

    Boil the potatoes 20 minutes in salted water until done. Drain and put aside.

  • 2

    Melt 1 lump of butter in a big frying pan on medium heat and fry the union and carrot 2-3 minutes. Add water until the veggies are just under and add the dried juniper berries. Let it boil on lower heat for 8-10 minutes until done.

  • 3

    Take the berries out of the carrot and unions and put the vegetables through a sieve. Drain well and put aside.

  • 4

    Season the plaice fillets with salt and pepper, and heat the clarified butter in a frying pan. Fry the plaice 3-4 minutes on each side until golden.

  • 5

    Put the potatoes in a pan with the mustard, other lump of butter and the heated milk, and mash well. Add the carrot and unions and stir with a spoon so there texture of the carrot remains in the mash.

  • 6

    Divide the mash over four plates, put a plaice fillet on each portion and serve with a little extra butter from the fish pan.


  • - 1 kg potatoes, peeled

  • - 2 lumps of butter

  • - 1 big carrot, in cubes

  • - 2 onions, finely cut

  • - 5 juniper berries, dried

  • - 5 tbsp clarified butter (ghee)

  • - 4 plaice fillets, skin off

  • - 1 tbsp Dijon mustard

  • - 5 tbsp milk, heated

  • 4 persons