Pan Fired Perch With Mashed Potatoes And Beets - cooking recipe

Ingredients

1 1/3 lbs potatoes, peeled and chopped
1 lb beets, peeled and chopped
1 oz hazelnut slivers or coarsely chopped hazelnuts
2 tbsp red wine vinegar
1 tsp honey
4 tbsp oil
1 None shallot, finely diced
4 None perch or bass fillets (about 3 oz each)
2/3 cup reduced-fat milk
2 oz goat cheese
1/4 tsp ground nutmeg
4 slices lemon
3 oz baby leaf salad greens

Preparation

Cook the potatoes and beets in boiling salted water for about 20 minutes. Meanwhile, toast the hazelnut flakes in a dry frying pan then set aside.
For the dressing, whisk together the vinegar and honey and adding 2 tbsp oil bit by bit. Season with salt and pepper and stir in the shallot.
For the fish, make 2 slashes on the skin side of each fillet, heat 2 tbsp oil in a frying pan and fry the fish over a high heat, skin side down, for about 3 minutes . Turn fillets over and cook for a further 2 minutes.
Heat the milk in a saucepan, drain the potatoes and beetroot then add the warmed milk and goat cheese. Mash to a puree and season with a pinch of salt and nutmeg.
Remove the fish from the pan and briefly fry the lemon slices on both sides. Arrange the puree, salad and fish on a plate, top with a lemon slice, sprinkle toasted hazelnut flakes over and drizzle the salad with dressing.