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Grilled fish and fennel puree
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
2 servings
Leo Santos
@leomchef- Ingredients
- Recipe
- Sole fillet2 unit(s)
- Salt to taste
- White pepper to taste
- Olive oil to taste
- English Potato300 g
- Fennel Bulb (the plant, fresh)1 unit(s)
- Butter80 g
- Sour cream to taste
- Clean the films and season them with salt and pepper, leave them in the fridge until it's time to seal them. When this moment arrives, put a drizzle of oil in the frying pan, lay the fillets and let them crust, turn only when they are golden, to cook on the other side for a few more seconds.
- Cook the peeled potatoes together with the fennel in water, until the potatoes are tender. Then mash the potatoes and fennel (can be quickly processed too), and put it in the pan with the butter. Add milk cream until you get the desired point.
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