Fish and Carrot-Potato Mash with Orange Butter Sauce by @lesgourmandisesdeloubna

Name: Fish and Carrot-Potato Mash with Orange Butter Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 400 g Carrots; 500 g Potatoes; 15 ml Thick Creme Fraiche; 200 g Butter for the mash, a little, for frying the fish, a knob, for sweating the shallot, whisked into the sauce off the heat; 120 ml Milk amount not given, for the mash; 5 g Salt to taste, for the mash, for the fish dredge, for the sauce; Pepper three turns, for the mash; 1 g Nutmeg amount not given, for the mash; 1 Bay Leaf small, for cooking the vegetables; 1 whole lemon Lemon juice only, added to the mash; 600 g Fish Fillets amount not given; 30 g Flour for dredging the fish, amount not given; 15 ml Olive Oil a drizzle, for frying the fish; 40 g Shallot; 1 g Timut Pepper gives an incredible citrus note; 2 whole oranges Orange Juice juice of about 2 oranges; Lemon Juice juice of half a lemon, combined with the orange juice; 15 ml White Balsamic Vinegar; 5 g Fresh Herbs a small amount, for garnish

40 min

4 servings

🥕

400 g

Carrots

🥔

500 g

Potatoes

🥛

15 ml

Thick creme fraiche

🧈

200 g

Butter

🥛

120 ml

Milk

🧂

5 g

Salt

⚫

Pepper

🫙

1 g

Nutmeg

🌿

1

Bay leaf

🍋

1 whole lemon

Lemon

🐟

600 g

Fish fillets

🌾

30 g

Flour

🫒

15 ml

Olive oil

🧅

40 g

Shallot

🫑

1 g

Timut pepper

🧃

2 whole oranges

Orange juice

🍋

Lemon juice

🍇

15 ml

White balsamic vinegar

🌿

5 g

Fresh herbs

Peel
- carrots
Peel and cut the carrots into even chunks.
Boil
- carrots
- salt
Boil the carrots in salted water for 10 min.
Peel
- potatoes
Peel and cut the potatoes into chunks.
Add
- potatoes
- bay leaf
- Carrots
Add the potatoes and bay leaf to the carrot pan.
Simmer
- carrots
- potatoes
- Shallot
Simmer the vegetables for 15 min until tender.
Season
- all-purpose flour
- salt
Season the flour with salt and black pepper.
Coat
- white fish fillets with skin
- all-purpose flour
Coat the fish fillets lightly in the seasoned flour.
Heat
- olive oil
- butter
Heat olive oil and 10 g butter in a frying pan.
Pan-fry
- white fish fillets with skin
Pan-fry the fish skin-side down for 1 min.
Cook
- white fish fillets with skin
Turn the fish and cook for 1 min more.
Drain
- carrots
- potatoes
- bay leaf
Drain the cooked vegetables and discard the bay leaf.
Mash
- carrots
- potatoes
- thick crème fraîche
Mash the vegetables with crème fraîche, 30 g butter, and milk.
Season
- salt
- Lemon
Season the mash with salt, black pepper, nutmeg, and juice from half the lemon.
Warm
- carrots
- potatoes
Warm the mash over very low heat until smooth.
Chop
- shallot
- orange
Finely chop the shallot and juice the oranges.
Sauté
- shallot
- butter
Sauté the shallot in 10 g butter until softened.
Add
- orange
- lemon
- white balsamic vinegar
Add orange juice, lemon juice, vinegar, salt, and Timut pepper.
Reduce
- orange
- white balsamic vinegar
Reduce the sauce for about 5 min until slightly syrupy.
Blend
- butter
Remove the sauce from heat and blend in 80 g cold butter.
Spoon
- carrots
- potatoes
- white fish fillets with skin
Spoon the mash onto four plates and place one fish fillet on each.
Spoon
- fresh herbs
- Butter
- Fish fillets
Spoon orange butter sauce over the fish and garnish with fresh herbs.

Fish and Carrot-Potato Mash with Orange Butter Sauce by @lesgourmandisesdeloubna

40 min

4 servings

🥕

400 g

Carrots

🥔

500 g

Potatoes

🥛

15 ml

Thick creme fraiche

🧈

200 g

Butter

🥛

120 ml

Milk

🧂

5 g

Salt

⚫

Pepper

🫙

1 g

Nutmeg

🌿

1

Bay leaf

🍋

1 whole lemon

Lemon

🐟

600 g

Fish fillets

🌾

30 g

Flour

🫒

15 ml

Olive oil

🧅

40 g

Shallot

🫑

1 g

Timut pepper

🧃

2 whole oranges

Orange juice

🍋

Lemon juice

🍇

15 ml

White balsamic vinegar

🌿

5 g

Fresh herbs

Preparation Steps

Step 1/21
Peel and cut the carrots into even chunks.
🥕carrots
🔪vegetable peeler
🔪chef's knife
🪵cutting board
Step 2/21
Boil the carrots in salted water for 10 min.
🥕carrots
🧂salt
Step 3/21
Peel and cut the potatoes into chunks.
🥔potatoes
🔪vegetable peeler
🔪chef's knife
🪵cutting board
Step 4/21
Add the potatoes and bay leaf to the carrot pan.
🥔potatoes
🌿bay leaf
Step 5/21
Simmer the vegetables for 15 min until tender.
🥕carrots
🥔potatoes
Step 6/21
Season the flour with salt and black pepper.
🌾all-purpose flour
🧂salt
⚫black pepper
🥄measuring spoon
Step 7/21
Coat the fish fillets lightly in the seasoned flour.
🐟white fish fillets with skin
🌾all-purpose flour
Step 8/21
Heat olive oil and 10 g butter in a frying pan.
🫒olive oil
🧈butter
🥄spatula
Step 9/21
Pan-fry the fish skin-side down for 1 min.
🐟white fish fillets with skin
🥄spatula
Step 10/21
Turn the fish and cook for 1 min more.
🐟white fish fillets with skin
🥄spatula
Step 11/21
Drain the cooked vegetables and discard the bay leaf.
🥕carrots
🥔potatoes
🌿bay leaf
🧺colander
Step 12/21
Mash the vegetables with crème fraîche, 30 g butter, and milk.
🥕carrots
🥔potatoes
🥛thick crème fraîche
🧈butter
🥛milk
🥔potato masher
Step 13/21
Season the mash with salt, black pepper, nutmeg, and juice from half the lemon.
🧂salt
⚫black pepper
🫙ground nutmeg
🍋lemon
🍋citrus juicer
Step 14/21
Warm the mash over very low heat until smooth.
🥕carrots
🥔potatoes
🥔potato masher
Step 15/21
Finely chop the shallot and juice the oranges.
🧅shallot
🍊orange
🔪chef's knife
🪵cutting board
🍋citrus juicer
Step 16/21
Sauté the shallot in 10 g butter until softened.
🧅shallot
🧈butter
🥄spatula
Step 17/21
Add orange juice, lemon juice, vinegar, salt, and Timut pepper.
🍊orange
🍋lemon
🍇white balsamic vinegar
🧂salt
🫑Timut pepper
🍋citrus juicer
🥄measuring spoon
Step 18/21
Reduce the sauce for about 5 min until slightly syrupy.
🍊orange
🍇white balsamic vinegar
🥄whisk
Step 19/21
Remove the sauce from heat and blend in 80 g cold butter.
🧈butter
Step 20/21
Spoon the mash onto four plates and place one fish fillet on each.
🥕carrots
🥔potatoes
🐟white fish fillets with skin
🥄spatula
Step 21/21
Spoon orange butter sauce over the fish and garnish with fresh herbs.
🌿fresh herbs
🥄spoon

Composition

Ingredients

Types

Vegetables, Dairy, Herbs and Spices, Herbs, Fruit, Oils, Condiments

Ingredients

Carrots, Potatoes, Thick creme fraiche, Butter, Milk, Salt, Pepper, Nutmeg, Bay leaf, Lemon, Fish fillets, Flour, Olive oil, Shallot, Timut pepper, Orange juice, Lemon juice, White balsamic vinegar, Fresh herbs

Notes

Butter (for the mash, a little, for frying the fish, a knob, for sweating the shallot, whisked into the sauce off the heat), Milk (amount not given, for the mash), Salt (to taste, for the mash, for the fish dredge, for the sauce), Pepper (three turns, for the mash), Nutmeg (amount not given, for the mash), Bay leaf (small, for cooking the vegetables), Lemon (juice only, added to the mash), Fish fillets (amount not given), Flour (for dredging the fish, amount not given), Olive oil (a drizzle, for frying the fish), Timut pepper (gives an incredible citrus note), Orange juice (juice of about 2 oranges), Lemon juice (juice of half a lemon, combined with the orange juice), Fresh herbs (a small amount, for garnish)

Allergens

Milk, Sulfites

Dietetics

Dietary regimen

Pescatarian

Calories

620 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 52g, Fat: 31g, Fiber: 8g, Sugars: 13g

Nutritional Information

Minerals

Potassium: 1050mg, Calcium: 120mg, Iron: 2.5mg, Sodium: 520mg

Vitamins

Vitamin A: 1050µg RAE, Vitamin C: 75mg, Vitamin B12: 2.2µg, Vitamin D: 4µg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

21 steps

Equipments

Utensils

chef's knife, cutting board, vegetable peeler, colander, potato masher, citrus juicer, whisk, spatula, measuring spoon

Appliances

Stove, Blender

Type

Type Of Dish

Main Course

Occasions

Dinner, Weeknight meal, Family meal

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Silky, Tender, Crisp-skinned

Flavors

Citrusy, Buttery, Savory, Sweet, Peppery, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave fish at room temperature longer than 2 hours), fridge : 2 days (Store in an airtight container,Cool before refrigerating,Reheat fish gently), freezer : 30 days (Freeze the mash separately,Orange butter sauce may split after thawing,Do not refreeze cooked fish)

400 g

Carrots

500 g

Potatoes

15 ml

Thick creme fraiche

200 g

Butter

120 ml

Milk

5 g

Salt

Pepper

1 g

Nutmeg

1

Bay leaf

1 whole lemon

Lemon

600 g

Fish fillets

30 g

Flour

15 ml

Olive oil

40 g

Shallot

1 g

Timut pepper

2 whole oranges

Orange juice

Lemon juice

15 ml

White balsamic vinegar

5 g

Fresh herbs

400 g

Carrots

500 g

Potatoes

15 ml

Thick creme fraiche

200 g

Butter

120 ml

Milk

5 g

Salt

Pepper

1 g

Nutmeg

1

Bay leaf

1 whole lemon

Lemon

600 g

Fish fillets

30 g

Flour

15 ml

Olive oil

40 g

Shallot

1 g

Timut pepper

2 whole oranges

Orange juice

Lemon juice

15 ml

White balsamic vinegar

5 g

Fresh herbs

Preparation Steps

Step 1/21

Step 2/21

Step 3/21

Step 4/21

Step 5/21

Step 6/21

Step 7/21