Pumpkin Seed Oil Butterfish on Horseradish Puree

Nouvöl Cuisine: Discover the new Styrian cuisine from Steirerkraft!

For the pumpkin seed oil butterfish on horseradish puree first peel the potatoes, coarsely dice and boil in salted water until soft. Season milk, whipping cream and butter with salt, pepper and a little grated nutmeg and bring to the boil once. Strain the potatoes, let them steam out briefly and press them through a potato press while they are still warm. If you like the mashed potatoes especially fine, you can also pass the potato mixture through a sieve with a pastry card. Then mix with the milk mixture until the desired consistency is reached. Finally, stir in the grated horseradish and keep warm.

Salt and pepper the fish fillets. Add pumpkin seed oil to a frying pan. Caution: pumpkin seed oil must not be heated strongly, the heated oil must not smoke. Slowly heat the fish fillets in the pan at a low temperature until the green color of the pumpkin seed oil is slightly absorbed into the fish. After a few minutes, turn and let finish frying in the preheated oven at 180 °C for about 4-6 minutes.

Serve pumpkin seed oil butterfish on horseradish puree.

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