← All recipes

🍽️ Creamy Turnip and Potato Mash with Trout

233 kcal · 30 min · 4 servings

Ingredients

• 500 g turnip (0.5 turnips)
• 150 ml classic vegetable broth
• 700 g floury potatoes
• 300 g red onions (5 red onions)
• 1 tbsp rapeseed oil
• 200 g smoked trout fillet (2 smoked trout fillets)
• 0.5 bunch chervil
• 0.5 bunch dill
• 100 ml milk (3.5% fat)
• salt
• pepper
• nutmeg

Instructions

1. 1. Thoroughly wash the turnip under running water.
2. 2. Peel the turnip completely.
3. 3. Cut the peeled vegetable into small, even cubes.
4. 4. Pour the vegetable broth into a pot.
5. 5. Bring the broth to a boil on the stove.
6. 6. Add the turnip cubes to the boiling broth.
7. 7. Let the mixture come back to a boil briefly.
8. 8. Reduce the heat to a low setting.
9. 9. Cover the pot with a lid.
10. 10. Cook the turnips for about 8 minutes over low heat.
11. 11. Peel the potatoes in the meantime.
12. 12. Rinse the peeled potatoes under cold water.
13. 13. Cut the potatoes into cubes with a side length of 2 cm.
14. 14. Add the potato cubes to the partially cooked turnips.
15. 15. Cover the pot again.
16. 16. Continue cooking the vegetable mixture for about 20 minutes over low heat.
17. 17. Peel the onions during the cooking time.
18. 18. Halve the peeled onions.
19. 19. Slice the onion halves into thin rings.
20. 20. Pour the rapeseed oil into a coated frying pan.
21. 21. Heat the oil in the pan.
22. 22. Add the onion rings to the hot pan.
23. 23. Fry the onions over low heat.
24. 24. Turn the onion rings frequently so they brown evenly.
25. 25. Fry the onions until golden brown, between 8 and 12 minutes.
26. 26. Place the trout fillets side by side on a large piece of baking paper.
27. 27. Fold the baking paper loosely into a packet around the fish.
28. 28. Place the fish packet on a baking sheet.
29. 29. Preheat the oven.
30. 30. Set the oven to 100 °C (80 °C with fan or gas mark 1).
31. 31. Place the baking sheet in the preheated oven.
32. 32. Warm the trout fillets in the oven for about 10 minutes.
33. 33. Rinse the chervil and dill under running water.
34. 34. Shake the herbs dry.
35. 35. Pluck the dill and chervil into small, fine sprigs.
36. 36. Set aside some of the fine sprigs for later decoration.
37. 37. Roughly chop the remaining dill and chervil.
38. 38. Pour the milk into a small saucepan.
39. 39. Bring the milk to a boil.
40. 40. Remove the pot with the vegetables from the stove.
41. 41. Mash the cooked turnip and potato cubes with a potato masher.
42. 42. Pour the hot milk into the mash gradually.
43. 43. Season the mash with salt.
44. 44. Season the mash with freshly ground pepper.
45. 45. Grate some fresh nutmeg over the mash.
46. 46. Gently fold the chopped herbs into the mash.
47. 47. Season the fried onion rings with a pinch of salt.
48. 48. Spread the fried onion rings over the mash.
49. 49. Garnish the dish with the reserved dill and chervil sprigs.
50. 50. Remove the fish packet from the oven.
51. 51. Open the baking paper and remove the trout fillets.
52. 52. Cut the trout fillets in half.
53. 53. Serve the trout together with the mash.

Nutrition per serving

• kcal: 233
• Protein: 16 g · Fett/Fat: 6 g · Carbs: 28 g