Co-funded by the Creative Europe Programme of the European Union
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SEA BASS PIE, HONEY-GLAZED ONIONS AND MASHED POTATOES WITH ORANGE ZEST

Ingredients for 4

  • 5 potatoes for mashing (e.g. Rooster potatoes) (approximately 800 g)
  • 800 g hake filets
  • 4 onions (400 g)
  • 2 tsp almonds
  • 1 bouquet garni (thyme and laurel)
  • 2 tbsp honey
  • 1 orange
  • 3 tbsp olive oil
  • 1 bag of lamb’s lettuce
  • A pinch of coarse salt
  • Salt and pepper (seasoning)
EUPOTATOES28755 website 820x480 recipes 01 59
Preparation time: 45 MIN Cooking time: 50 MIN
  1. Preheat the oven to 180°C/Gas 4.
  2. Peel the potatoes. Place them in a saucepan with the coarse salt and bouquet garni and cover with water. Cook for 20 to 25 minutes.
  3. Drain the potatoes and crush them with a whisk, potato masher or a fork, adding 2 tablespoons of olive oil and some freshly ground pepper.
  4. Wash, dry and zest the orange. Add the zest to the mashed potatoes, stir and set aside. Squeeze the orange.
  5. Peel and finely chop the onions. Gently fry them in a high-sided frying pan in a splash of olive oil for 10 minutes.
  6. Add the honey and leave to cook for 5-6 minutes then deglaze with the orange juice.
  7. Cover and leave to caramelise for 20 minutes checking from time to time that they do not dry out (add a little water if necessary).
  8. Preheat the oven to 180°C/Gas 4.
  9. Line an ovenproof dish with the glazed onions. Add the fish fillets, seasoned with salt and pepper and top with the mashed potatoes. Cook in the oven for 15 minutes.
  10. Serve with a salad of lamb’s lettuce and orange zest and crushed almonds.

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