Carrot mash with plaice fillets

Image not found
  • 4 persons

Ingredients

  • 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

How to prepare

Preparation

  • 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.