Walleye With Mashed Beets And Potatoes - cooking recipe

Ingredients

600 g potatoes, peeled and chopped
400 g beetroot, peeled and chopped
40 g hazelnut flakes
2 tbsp white wine vinegar
1 tsp honey
4 tbsp oil
1 None shallot, finely diced
400 g zander fillets, cut into 4 pieces
150 ml semi-skimmed milk
50 g goats cheese
1/4 tsp nutmeg
4 slices lemon

Preparation

Cook potatoes and beets in boiling salted water for about 20 mins. Drain. Heat milk then add to drained potatoes and beets along with goat cheese. Mash then season with a pinch of salt and nutmeg. Set aside.
For the dressing, whisk vinegar and honey then slowly add 2 tbsp oil. Season and add shallot. Set aside.
For the fish, heat 2 tbsp oil in a frying pan and sear fish skin-side down for about 3 mins over high heat. Flip and cook for 2 mins. Remove from heat. Add lemon slices and saute on both sides.
To serve, arrange puree and fish on a serving plate. Top with lemon slices, sprinkle with toasted hazelnut pieces and drizzle with dressing.