Experience a restaurant-quality dish at home with this beautifully plated fish creation. Featuring tender fillets, blanched spinach, buttery mashed potatoes, caramelized carrots, and a vibrant red fruity sauce, this meal is a feast for the eyes and palate. Garnished with fresh radish, thyme, and a drizzle of olive oil, it’s perfect for special occasions or a refined dinner.
Preparation time ⏰:
Total Time: 1 hour
Number of Portions 🍽:
Serves 2
Ingredients:
For the Fish and Spinach:
- Fish fillets (2, such as cod, sea bass, or halibut)
- Blanched spinach (1 cup)
- Salt and pepper (to taste)
- Olive oil (1 tablespoon, for frying fish)
For the Buttery Sauce to Fish:
- Butter (3 tablespoons)
- Garlic (1 clove, minced)
- Lemon juice (1 tablespoon)
- Salt and pepper (to taste)
For the Mashed Potatoes:
- Potatoes (3 medium-sized, peeled and boiled)
- Butter (2 tablespoons)
- Milk or cream (1/4 cup)
- Salt (to taste)
For the Caramelized Carrots to Fish:
- Carrots (2 medium, peeled and sliced into sticks)
- Butter (1 tablespoon)
- Brown sugar or honey (1 teaspoon)
- Salt (to taste)
For the Red Fruity Sauce:
- Fresh or frozen berries (1/2 cup, such as cranberries, raspberries, or red currants)
- Sugar (1 tablespoon)
- Water (a splash, for consistency)
For Garnish:
- Radish (2, thinly sliced)
- Thyme sprigs (2, for garnish)
- Olive oil (1 tablespoon, for drizzle)
Nutritional Information (per serving):
Calories: 510 kcal
Protein: 30g
Fat: 22g
Carbohydrates: 50g
Note: These values are approximate and may vary depending on portion sizes and specific brands of ingredients used.
Instructions:
Prepare the Mashed Potatoes to Fish:
- Mash the boiled potatoes until smooth.
- Mix in butter, milk or cream, and salt. Whip until fluffy and set aside.
Caramelize the Carrots:
- In a pan, melt butter over medium heat.
- Add the carrot sticks, sprinkle with brown sugar or honey, and a pinch of salt. Cook until golden and caramelized. Set aside.
Make the Buttery Sauce to Fish:
- Melt butter in a small saucepan over low heat. Add minced garlic and sauté until fragrant.
- Stir in lemon juice, season with salt and pepper, and keep warm.
Cook the Fish:
- Pat the fish fillets dry and season with salt and pepper.
- Heat olive oil in a non-stick pan over medium heat. Cook the fish for 3-4 minutes per side until golden and cooked through.
Blanch the Spinach:
- Bring a pot of water to a boil. Add spinach and blanch for 30 seconds.
- Drain and season lightly with salt.
Prepare the Red Fruity Sauce:
- In a small pan, reduce fresh or frozen berries with a tablespoon of sugar and a splash of water until thickened. Strain for a smooth consistency if desired.
Plate the Dish:
- Place the blanched spinach in the center of the plate as the base.
- Lay the cooked fish fillet on top of the spinach.
- Spoon the warm buttery sauce next to the fish.
- Place a scoop of mashed potatoes beside the fish, using a piping bag or spoon to create an elegant shape. Top the mashed potatoes with caramelized carrots.
- Use a spoon or squeeze bottle to create small circles of red fruity sauce around the plate for a decorative and flavorful touch.
- Finish with thinly sliced radishes, thyme sprigs, and a drizzle of olive oil for an elegant presentation.
Serving Tip 💡:
This refined presentation is perfect for dinner parties or a romantic meal. Serve with a light salad or fresh crusty bread for a complete dining experience.
