Co-funded by the Creative Europe Programme of the European Union
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MASHED POTATO AND CARROT WITH ROASTED BROCCOLI AND FISH

Ingredients for 4

  • 550 g Rooster potatoes
  • 500 g carrots
  • 1 head of broccoli
  • 70 g spinach
  • 150 g ricotta
  • 4 white fish fillets
  • A few sprigs of chives
  • 4 tbsp mustard with seeds
  • Olive oil
  • Salt and pepper

Ricotta and mustard sauce:

  • 70 g ricotta
  • 2 tbsp mustard
  • ½ lemon, juice
  • A small handful of chives
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Preparation time: 50 MIN
  1. Preheat the oven to 200°C. Peel the potatoes and carrots, cut them into cubes and place in a large pot filled with water. Bring to a boil and cook until soft.
  2. Cut the broccoli into florets, toss with olive oil, salt, and pepper and place on a baking sheet.
  3. For the ricotta and mustard sauce: blend the ricotta, mustard, lemon juice, and chives using a stick blender. Season to taste with salt and pepper.
  4. Season the fish fillets with salt and pepper. Top each fillet with a helping of the ricotta and mustard sauce, and place on a baking sheet with the broccoli.
  5. Roast in the oven for 15-20 minutes, or until the fish are cooked and the broccoli is tender and slightly crispy.
  6. Drain the potatoes and carrots and return to the pot. Add the spinach and mash the vegetables until smooth and the spinach is wilted. Season with salt and pepper and set aside.
  7. Serve the potato and carrot mash with the mustard-roasted fish and broccoli. Enjoy with a side of ricotta and mustard sauce.

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