Our recipes

Ingredients

(for 2 servings)

• Femeg MSC flatfish fillets, breaded and stuffed with horseradish cream
• 500 g truffle potatoes
• 50 ml milk
• 20 g butter
• salt, pepper and nutmeg

Preparation

To preserve the valuable nutrients in the truffle potatoes, we recommend boiling them in their skins. Boil the potatoes for approx. 45–50 minutes, then leave them to cool before peeling. Alternatively, you can boil peeled and chopped truffle potatoes (please note: peeled raw truffle potatoes can stain your hands purple).

In this case, the cooking time is about 30 minutes. Mash the cooked, peeled potatoes, add hot butter, milk, salt, pepper and nutmeg, and mix everything together well. While the potatoes are cooking, prepare the fish.

In the airfryer: Preheat the airfryer to 180 °C and cook the flatfish fillets for 20 minutes.

In the oven: Bake the frozen flatfish fillets on baking paper in a preheated oven at 200 degrees (fan oven 190 degrees) for approx. 20–25 minutes.

The dish can be garnished with chopped parsley.

Enjoy your meal!