Steelhead Trout with Vegetables
- 500 grams Beets
- 3 Parsnips
- 100 grams butter
- 700 grams potatoes
- 200 milliliters Whipped cream
- freshly ground peppers
- 1 garlic clove (pressed)
- 1 tablespoon butter
- 1 bunch Dill
- 200 milliliters white wine
- 200 milliliters fish stock
- 4 Steelhead trout (skinless, about 180 grams)
- 100 grams butter
- 1 tablespoon parsley
Peel beets and parsnips and cut into 1-cm (approximately 1/2-inch) cubes. Sauté vegetables in 50 grams (approximately 1.5 ounces) of butter in a small covered pot. Season with salt and cook on low heat for 20 minutes. If necessary, add 2–3 tablespoons of water to the pot after 10 minutes. When vegetables are tender, remove from heat and set aside.
Peel the potatoes, cut in half or into quarters, and boil in in salted water about 25 minutes until tender. Drain and allow water to evaporate. In a pot, mix milk with salt and nutmeg to taste and bring to a boil. Add drained potatoes to the milk and mash with a potato masher. Remove from heat, add 50 grams (approximately 1.5 ounces) of butter, and mash. Season to taste.
Cover and keep warm.
Brush 1 tablespoon melted butter with the garlic into an ovenproof pan. Remove dill from stems, chop coarsely, and add to pan. Season fish fillets with salt. Add white wine, fish stock, and fish fillets to pan. Bring all to a boil on stovetop, cover with aluminum foil, and finish cooking in a preheated oven at 180°C (approximately 350°F) for about 10 minutes. Then remove fish fillets from the cooking liquid, place on a plate, cover with foil, and keep warm in the oven with the door open. Pour the liquid through a sieve into a saucepan and boil over high heat until reduced by three quarters. Cut cold butter into pieces and whisk into the sauce (do not boil). Season with salt and pepper.
Warm the beets and parsnips, sprinkle with parsley, and arrange on plates with the fish and sauce alongside the potatoes.