Sea Bass With Beet Purée - cooking recipe

Ingredients

3 tbsp butter
1 medium onion, finely diced
300 g potatoes, peeled and chopped
800 g beetroot, half finely chopped and half cubed
250 ml vegetable stock
2 tbsp oil
800 g sea bass, cut into 4 pieces
2 tbsp plain flour
1-2 tbsp horseradish
5 stalks parsley, chopped

Preparation

Heat 2 tbsp butter in a saucepan and saute the onion, potato and finely chopped beets for 2-3 mins. Season, pour in the stock, cover and simmer for about 20 mins. Drain.
Meanwhile, heat 1 tbsp butter in a separate pan and lightly saute the beet cubes in it. Add 5 tbsp water, cover and simmer for 10 mins.
Heat the oil in a large frying pan, dust the fish with flour and sear, skin side down for 4-5 mins. Turn and cook for an additional 1 min, season and set aside.
Add the horseradish to the potato and beet mixture and mash. Fold in the beet cubes. Serve with the fish and garnished with chopped parsley.