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Grilled saithe fillet with parsnip purée (serves 4)

Ingrédients

Grilled saithe fillet :
700g of saithe fillet
Flour
30g of butter
Olive oil
Lemon
Salt / Pepper
Parsnip purée :
700 g parsnips
15 cl milk
2 pinches of grated nutmeg
3 tbsp. olive oil
salt

Présentation

1Grilled pollack fillet: - Cut the pollack fillet in half, remove the bones if necessary, salt the pieces and roll them in flour. - Melt the butter with a dash of olive oil in a frying pan over medium-high heat. - Place the fish in the pan and brown it for about 4 minutes on the first side and 3 minutes on the second, basting with the butter throughout the cooking time. - As soon as the fillets are golden, place them on the serving dish, season with pepper and sprinkle with a little lemon juice. - Enjoy the pan-roasted pollack fillet, flavoured with a few tarragon leaves and accompanied by a parsnip purée.
2Parsnip purée : - Peel the parsnips and cut them into pieces. Place the parsnips in a steamer basket and steam them for 20 minutes. Check the parsnips with a knife. They should be melting. - Pour the milk into a saucepan and heat over low heat. When the parsnips are cooked, mash them with a potato masher. Add the hot milk and mix well. - Add the olive oil and nutmeg. Add salt to taste. Mix well to obtain a homogeneous purée. Enjoy the puree hot.

The food and wine pairing of your wine merchant

And what better way to accompany this dish than with a Mâcon La Roche Vineuse Vieilles Vignes from Château de la Greffière. This wine has aromas of grilled hazelnuts and white fruits on the nose, and on the palate, the brioche flavours of this wine will go well with the grilled side of the pollack fillet.

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