Skrei with Beetroot Mash and Horseradish Salsa

Ingredients

• 4 Skrei fillets (150 g each; with skin)
• Salt
• 3 Carrots
• 2 Parsnips
• 400 g rutabaga
• 1 Red Onion
• 2 Garlic cloves
• 300 g Brussels sprouts
• 6 tbsp Olive oil
• 2 tsp harissa (Arabic spice blend)
• 1 tbsp Apple cider vinegar
• 500 ml vegetable broth
• 25 g fresh horseradish (or jarred)
• a handful parsley (5 g)
• 0.5 organic lemon (zest and juice)
• Pepper

Instructions

1. 1.

   Clean the Skrei fillets, pat dry and season with salt. Peel, scrub, and roughly chop carrots, parsnips, and rutabaga. Peel and finely dice onion and garlic. Clean Brussels sprouts, wash, remove outer leaves and stems, and separate individual florets.

2. 2.

   Heat 1 tbsp oil in a pot. Sauté carrots, parsnips, and rutabaga with half the onion and garlic for 5 minutes over medium heat. Season with harissa, add vinegar, then deglaze with broth. Simmer vegetables on low heat for about 15 minutes until tender.

3. 3.

   Meanwhile, grate horseradish finely. Wash parsley, pat dry, and chop finely. Mix both with 4 tbsp oil, lemon zest, and 1 tbsp juice. Season salsa with salt and pepper; set aside.

4. 4.

   Heat remaining oil in a skillet. Brown fish fillets skin-side down over medium heat for 7–8 minutes. Flip, cook another 2 minutes, and season with pepper. In the same skillet, sauté remaining onion and garlic with Brussels sprouts for 3 minutes, seasoning with salt and pepper.

5. 5.

   Mash root vegetables with a potato masher; add broth and lemon juice if needed. Arrange mash on plates with fish and Brussels sprouts, and serve with horseradish salsa.