Pikeperch with Horseradish and Beetroot Vegetable

Ingredients

• 600 g pikeperch fillet
• 600 g beetroot
• 1 Parsnip
• 1 large apple
• 1 onion
• 1.5 tbsp rapeseed oil
• 150 ml malt beer
• Salt
• Pepper (freshly ground)
• 4 tsp sour cream (10% fat)
• horseradish (fresh grated)
• 1 bunch spring onions
• 2 tbsp roasted pumpkin seeds

Instructions

1. 1.

   Peel beetroot, parsnip and apple, remove cores and dice finely. Sauté in ½ tbsp hot oil, deglaze with a splash of malt beer. Simmer for about 20 minutes, stirring occasionally, keeping the vegetables slightly firm; add more malt beer as needed. Season with salt and pepper.

2. 2.

   Wash pikeperch, pat dry and cut into eight even pieces. Season with salt and pepper, then sear skin side down in remaining hot oil for 5–6 minutes until golden brown. Flip, remove from heat and let rest until translucent.

3. 3.

   Arrange beetroot vegetable on warmed plates, place pikeperch on top, garnish with the listed ingredients and serve.