Walleye With Mashed Beets And Potatoes

• 600 g potatoes, peeled and chopped
• 400 g beetroot, peeled and chopped
• 40 g hazelnut flakes
• 2 tbsp white wine vinegar
• 1 tsp honey
• 4 tbsp oil
• 1 None shallot, finely diced
• 400 g zander fillets, cut into 4 pieces
• 150 ml semi-skimmed milk
• 50 g goats cheese
• 1/4 tsp nutmeg
• 4 slices lemon

1. Cook potatoes and beets in boiling salted water for about 20 mins. Drain. Heat milk then add to drained potatoes and beets along with goat cheese. Mash then season with a pinch of salt and nutmeg. Set aside.
2. For the dressing, whisk vinegar and honey then slowly add 2 tbsp oil. Season and add shallot. Set aside.
3. For the fish, heat 2 tbsp oil in a frying pan and sear fish skin-side down for about 3 mins over high heat. Flip and cook for 2 mins. Remove from heat. Add lemon slices and saute on both sides.
4. To serve, arrange puree and fish on a serving plate. Top with lemon slices, sprinkle with toasted hazelnut pieces and drizzle with dressing.

potatoes, beetroot, hazelnut flakes, white wine vinegar, honey, oil, shallot, zander fillets, milk, goats cheese, nutmeg, lemon

Taken from recipes-plus.com/api/v2.0/recipes/18834 (may not work)