Fillet of pollock in seaweed pesto

2 persons

30 minutes

Light fish

Sage fillet in seaweed pesto with horseradish butter and beetroot compote.

Our pollock fillet in seaweed pesto can be enjoyed both cold and hot. Personally, I prefer it snug. Because in this way the rich and delicious juice from both seaweed and seaweed is released, which in itself is a wonderful sauce to dip bread in or to work on

Ingredients

Beetroot compote

4 pcs. beetroot (medium sized)
1 piece. potato
250 cl. White wine vinegar or apple cider vinegar
150 g. sugar

Horseradish butter

25-50 g butter
Fresh horseradish (as much as you like)

Procedure method

Method, beetroot compote

Peel and cut beetroot and potatoes into thin slices.
Pour the white wine vinegar into a pan and add sugar while dissolving it under even heat.
Put the beetroot and potato in the pan and let it boil until the juice becomes a slightly thick syrup.
Cool and blend to a uniform mass.

Nb. the compote can be stored in a scalded glass.

Method, horseradish butter

Soften the butter with a fork.
When the butter has become pliable, add finely grated horseradish.
Season to taste according to how strong you want the horseradish.

This is how I arrange.

Put a teaspoon of butter and compote on the warm light dough and let it melt into the layer. Serve the potatoes on the side.

- yes, it has no legs :-)

Bon appetite.

Luscious in a beautiful seaweed pesto with Danish bladderwrack, capers and onion - serve it warm.

Lyssej in seaweed pesto consists of Danish bladderwrack, parsley, capers, salt and a little good rapeseed oil. The pollock was developed by Havsmag, which has invented a new and particularly exciting form of preserved fish that can be served both cold and hot.