Fish: Whitefish Fillets with Potato Balls

Whitefish Fillets with Potato Balls


  • a little pepper
  • 1 tbsp. clarified butter
  • 0.5 tsp. salt
  • 1 tbsp. butter
  • 2 dl white wine
  • 800 g waxy potatoes
  • 1.5 dl cream
  • 1 shallot, cut into thin strips
  • 300 g baby spinach
  • 3 dl fish bouillon
  • 0.5 tsp. hot paprika
  • 4 skinned whitefish fillets (je ca. 150 g), halbiert
Order the ingredients from COOP@home


Use a potato scoop to scoop out as many balls from the potatoes as possible. Set remainder of the potatoes aside (approx. 200 g). Heat the clarified butter in a non-stick frying pan. Stir fry the potato balls for approx. 15 mins. Add the spinach, wait for it to wilt, then season.

Heat the butter in a wide-bottomed pan. Sauté the remaining pieces of potato and the shallots for approx. 2 mins. Pour in the wine and stock, add the paprika, bring to the boil, reduce the heat and simmer for approx. 10 mins. Puree the mixture, then strain it back into the pan through a sieve. Add the cream, bring to the boil, then reduce the heat. Salt the fish to season and place it in the puree, cover and steep for approx. 8 mins. over a low heat.


  • Fish
  • 40 mins Preparation/cooking time: ca. 40m
  • Servings For 4 people
  • Nutrition 555 Kcal