FRIJE

Instructions

• 1.   Mashed Potatoes (the quick option of using instant or frozen mashed potatoes works well too)
  Place the peeled and roughly chopped potatoes in a pot of boiling water and cook for about 25 minutes.
  Once cooked, drain the potatoes, return them to the pot, and mash them using a potato masher or a fork. Season with salt and pepper, and add a splash of milk and a knob of butter for a creamier mashed potato.
• 2.   Vegetables
  Peel the carrot and slice it into thin half-moons (about 0.5 cm thick), then peel the Jerusalem artichokes and cut them into pieces (about 1 cm thick).
  Sauté them in a frying pan with a drizzle of olive oil over medium-high heat for about 20 minutes. Halfway through cooking, add a splash of water and cover to speed up the cooking process. Season with salt and pepper.
• 3.   Fish
  Rinse and pat dry the fish. Season with salt and pepper. Coat it with flour to make it crispier!
  Sauté it in a frying pan with a drizzle of olive oil over medium-high heat for 2 to 3 minutes on each side.
• 4.   Clementine Butter
  Peel the clementines. Squeeze half of them to extract the juice, and separate the other half into segments.
  In a small saucepan, melt the butter and then add the clementine juice. Cook for about 2 minutes. Season with salt and pepper.
  Remove from heat and add the clementine segments. Mix well. Taste and adjust the seasoning if necessary.
• 5.   Serve your white fish with clementine butter immediately, accompanied by mashed potatoes and sautéed vegetables.

Notes & Suggestions

• Tip: Choose AOP Isigny butter.
  Vary the vegetables and starches according to your taste or the season.

Nutritional information *