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Butter-Roasted Pike-Perch with Horseradish Sauce, Carrots and Baked Beetroot

Let´s try recipe from restaurant Mlýnec, which is part of their Saint Martin´s menu.

Ingredients for 4 servings 

2 beetroots

4 carrots

150 g butter

2 thyme sprigs

Salt and freshly ground pepper

200 g horseradish

100 ml milk

1 l cream (30%)

1 l beef stock

1 fresh dill sprig

4 tablespoons extra virgin olive oil

4 pike-perch fillets, with the skin

2 tablespoons clarified butter or olive oil (for the fish)

Greens for garnish (dill, chervil, watercress, frisée) 

Directions:

Pre-heat oven to 180 °C. Wash the beetroot, wrap in aluminium foil and bake for about an hour (depending on size). Let it cool down, then peel and cut into small chunks. 

Wash the carrots, pat them dry with a paper towel and fry in 100 g of butter over low heat until soft. Turn up the heat when the carrots are almost done to give them a nice colour. Add the rest of the butter to the pan over low heat, slice the cooked carrots lengthwise and keep them warm in the pan with the beetroot and 1 sprig of thyme. Season with salt and pepper. 

Peel the horseradish, cut into small pieces and soak in milk. Combine the cream and beef stock and cook over medium-high heat until the mixture has been reduced to about 300 ml. Season with salt and pepper. Let the mixture cool. Then remove the horseradish from the milk, add it to the mixture and combine everything in a blender. Strain through a fine strainer. Heat before serving. 

Pick the dill leaves off the stem and blanch by immersing them in boiling water and immediately cooling them off in ice-cold water. Strain, making sure all excess water is removed, and place in the blender. Add the extra virgin olive oil and blend for about 3 minutes, until you have a smooth emulsion. Strain through a cheese cloth. 

Remove all bones from the pike-perch fillets, then season on both sides with salt and pepper. Heat a tablespoon of clarified butter or olive oil in a pan, place fillets in the pan skin side down and cook over high heat until skin is crunchy, about 5 minutes. Flip the fillets, add another tablespoon of clarified butter or olive oil and continue to cook over medium heat, occasionally basting with butter, until the fish is done and the butter is golden brown. You can add thyme and dill sprigs to the butter while the fish is cooking in the pan. 

To serve, first pour horseradish sauce on a plate, place fish and vegetables over it, then drizzle the dill pesto over all. Garnish with a mix of herbs and greens.