Saithe with Brussels Sprouts and Chestnut Vegetables

Ingredients

• 800 g Brussels sprouts
• 400 g cooked, vacuum-packed chestnuts
• 100 ml Vegetable broth
• 100 ml White wine
• 50 ml heavy cream
• 2 tbsp butter
• broad pepper
• Salt
• 1 tbsp white balsamic cream
• 8 saithe fillets (with skin)','2 tbsp clarified butter','salt','pepper

Instructions

1. 1.

   Wash, trim and halve the Brussels sprouts lengthwise. Sauté in 1 tbsp butter, add broth and wine, cover and simmer over medium heat for about 15-20 minutes until tender. Remove chestnuts from packaging and add them to the pot during the last 2 minutes of cooking; stir in remaining butter and cream, season with pepper and balsamic cream.

2. 2.

   Lightly salt the fish and sear it slowly in hot clarified butter on the skinless side, then cook on the skin side, seasoning with salt and pepper. Plate with the vegetables and serve hot.