Salmon Trout with Vegetables
Salmon trout with vegetables is a recipe featuring fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g beetroot
- 3 parsley roots
- 100 g butter
- 700 g potatoes
- 200 ml heavy cream
- Salt
- pepper (ground)
- nutmeg
- 1 Garlic clove
- 1 tbsp butter
- 1 bunch dill
- 200 ml white wine
- 200 ml fish stock
- 4 salmon trout fillets (skinless, about 180 g each)
- 100 g butter
- 1 Tbsp parsley
Instructions
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1.
Peel the beetroot and parsley roots and cut into 1 cm cubes. Sauté the vegetables in a small covered pot with 50 g butter. Season with salt and steam gently for 20 minutes until tender, set aside. If needed, add 2-3 tbsp water after 10 minutes.
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2.
Peel the potatoes, halve or quarter them, and boil in plenty of salted water for about 25 minutes until soft. Drain and let steam briefly. Taste the milk with salt and nutmeg, bring to a boil in a pot. Add the potatoes to the milk, mash with a potato masher. Remove from heat, add 50 g butter, then mash into a purée and season.
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3.
Cover and place in a warm spot.
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4.
Grease an ovenproof pan with 1 tbsp butter, press the garlic into it and spread with a brush. Roughly chop dill stems and put them in a pan. Pour white wine and fish stock into the pan. Season the trout fillets and lay them on top. Bring to a boil on the stove, cover with foil, and bake in a preheated oven at 180°C for about 10 minutes. Turn off the oven, remove the fillets from the cooking liquid, place on a plate, cover with foil, and keep warm in the oven with the door open. Strain the cooking liquid into a saucepan and reduce to one quarter of its original volume over high heat. Cut cold butter into pieces, add it along with chopped dill to the sauce, whisk vigorously until emulsified. Do not boil again; season with salt and pepper.
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5.
Warm the beetroot, sprinkle with parsley, plate it, then place the salmon trout fillets on top and pour the sauce over them. Serve alongside the potato purée.
