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🍽️ Pan-fried trout with beetroot vegetables and mashed potatoes

923 kcal · 30 min · 4 servings

Ingredients

• 500 g Beetroot
• 3 Parsley roots
• 100 g Butter
• 700 g Potatoes
• 200 ml Whipping cream
• Salt
• Pepper (from the mill)
• Nutmeg
• 1 Garlic clove
• 1 tbsp Butter
• 1 bunch Dill
• 200 ml White wine
• 200 ml Fish stock
• 4 Trout fillets (skinless approx. 180 g)
• 100 g Butter
• 1 tbsp Parsley

Instructions

1. 1. Peel the beetroot and the parsley root.
2. 2. Cut the vegetables into approx. 1 cm cubes.
3. 3. Place the vegetables in a small pot with a lid.
4. 4. Sweat the vegetables in 50 g butter.
5. 5. Season the vegetables with salt.
6. 6. Simmer the vegetables on low heat for 20 minutes until tender.
7. 7. Remove the pot from the heat and set it aside.
8. 8. If the vegetables look dry after 10 minutes, add 2-3 tablespoons of water.
9. 9. Peel the potatoes.
10. 10. Halve or quarter the potatoes.
11. 11. Boil the potatoes in plenty of salted water for approx. 25 minutes until tender.
12. 12. Drain the cooking water.
13. 13. Let the potatoes steam dry for a moment.
14. 14. Season the milk generously with salt and nutmeg.
15. 15. Bring the milk to a boil in a pot.
16. 16. Add the potatoes to the hot milk.
17. 17. Mash the potatoes with a potato masher.
18. 18. Remove the pot from the heat.
19. 19. Add 50 g butter.
20. 20. Mash everything into a smooth puree.
21. 21. Taste and adjust seasoning.
22. 22. Cover the potato puree.
23. 23. Place the puree in a warm spot to keep it warm.
24. 24. Grease an ovenproof pan with 1 tablespoon of butter.
25. 25. Press the garlic through a press.
26. 26. Spread the garlic with a brush in the pan.
27. 27. Pick the dill leaves off the stems.
28. 28. Chop the dill leaves roughly.
29. 29. Put the dill stems in a separate pan.
30. 30. Pour white wine and fish stock into the pan with the dill stems.
31. 31. Season the fish fillets with salt.
32. 32. Place the fish fillets in the pan.
33. 33. Bring everything to a boil on the stove.
34. 34. Cover the pan with aluminum foil.
35. 35. Bake the fillets in the preheated oven (180 degrees) for approx. 10 minutes.
36. 36. Turn off the oven.
37. 37. Remove the fish fillets from the liquid.
38. 38. Place the fillets on a plate.
39. 39. Cover the fillets with aluminum foil.
40. 40. Warm the beetroot vegetables.
41. 41. Sprinkle the vegetables with fresh parsley.
42. 42. Plate the vegetables.
43. 43. Top with the trout fillets and sauce.
44. 44. Serve the dish with the mashed potatoes.

Nutrition per serving

• kcal: 923
• Protein: 32 g · Fett/Fat: 64 g · Carbs: 45 g