I tend to use pine nuts in quite a number of dishes to give them a somewhat different and piquant taste. On my plate there can never be too much of them, but you will be fine even with smaller amounts – everyone is free to use them to their own taste. All white fish, like the European whitefish, pike-perch, northern pike and even saithe will work for this recipe.
I got the idea for a cauliflower chutney after making the cauliflower soup simply because the soup was tasty, so why not to make chutney with the same recipe.
The result was a success and this mash is an excellent side dish for this one, as well as any other fish, meat or poultry.
The recipe for cauliflower chutney can be found here.
TIME TO MAKE:
about 20 minutes
- about 300 g whitefish
- slightly chopped pine nuts (something between 50-100 g – according to your own taste)
- 50-70 g butter
- salt, black pepper, lemon juice
Season the fillets with salt one hour before roasting.
Place the roasting pan over a medium-high heat and melt the butter in it. Once hot add the lightly chopped pine nuts and cook for some minutes till the nuts are getting nice brownish colour.
Then add the salted whitefish fillets. How long to roast depends on the thickness of fish: usually between 2-5 minutes a side. When turning the fillets season to taste with dill, black pepper and lemon juice. Serve with pine nuts on them.