Linguado au Beurre Amandine with Glazed Vegetables and Mashed Potato with Sherry

Name: Linguado au Beurre Amandine with Glazed Vegetables and Mashed Potato with Sherry
Yield: 2
Ingredients: 2 linguado fillets, 200g each; Salt to taste; Paprika to taste; 1 tablespoon of olive oil; Amandine Butter; 100g of butter; 30g of almond paste; Lemon juice from half a lemon; 1 tablespoon of chopped capers; 2 tablespoons of piquant sauce; Salt and paprika to taste; Glazed Vegetables; 100g of carrots; 100g of zucchini; 100g of green asparagus; 1 tablespoon of butter; 50ml of chicken broth; Salt and paprika to taste; Mashed Potato with Sherry; 4 large potatoes; 30g of unsalted butter; 100ml of fresh heavy cream; Salt to taste; Paprika to taste; 30ml of sherry

1
2 linguado fillets, 200g each
2
Salt to taste
3
Paprika to taste
4
1 tablespoon of olive oil
5
Amandine Butter
6
100g of butter
7
30g of almond paste
8
Lemon juice from half a lemon
9
1 tablespoon of chopped capers
10
2 tablespoons of piquant sauce
11
Salt and paprika to taste
12
Glazed Vegetables
13
100g of carrots
14
100g of zucchini
15
100g of green asparagus
16
1 tablespoon of butter
17
50ml of chicken broth
18
Salt and paprika to taste
19
Mashed Potato with Sherry
20
4 large potatoes
21
30g of unsalted butter
22
100ml of fresh heavy cream
23
Salt to taste
24
Paprika to taste
25
30ml of sherry

Ingredients

1
2 linguado fillets, 200g each
2
Salt to taste
3
Paprika to taste
4
1 tablespoon of olive oil
5
Amandine Butter
6
100g of butter
7
30g of almond paste
8
Lemon juice from half a lemon
9
1 tablespoon of chopped capers
10
2 tablespoons of piquant sauce
11
Salt and paprika to taste
12
Glazed Vegetables
13
100g of carrots
14
100g of zucchini
15
100g of green asparagus
16
1 tablespoon of butter
17
50ml of chicken broth
18
Salt and paprika to taste
19
Mashed Potato with Sherry
20
4 large potatoes
21
30g of unsalted butter
22
100ml of fresh heavy cream
23
Salt to taste
24
Paprika to taste
25
30ml of sherry

Directions

1
Season the linguado fillets with salt and paprika
2
Heat a non-stick skillet over medium heat
3
Add the olive oil and cook the fish until golden brown
4
Remove from heat, transfer to a plate, and serve with glazed vegetables and mashed potato with sherry
5
Amandine Butter
6
Melt butter in a pan over low heat
7
Add almond paste, lemon juice, capers, piquant sauce, salt, and paprika
8
Stir until well combined and let cool
9
Glazed Vegetables
10
Wash and cut the vegetables into longitudinal strips
11
Steam them until tender. Reserve
12
In a non-stick skillet, add butter and chicken broth
13
Add the cooked vegetables and stir for 3 minutes
14
Season with salt and paprika
15
Serve alongside the fish
16
Mashed Potato with Sherry
17
Peel and wash the potatoes, then cut into medium-sized cubes
18
Transfer to a pot and cover with cold water
19
Bring to a boil, then drain the water
20
Pass the potato through a ricer
21
Add butter, heavy cream, salt, paprika, sherry, and stir until well combined.