Trout with Rutabaga Puree, Red Carrots and Brussels Sprouts

If you get bored of potatoes in winter, rutabaga is a great alternative. It makes a puree very similar in consistency, although the rutabaga version is lighter due to its lower starch content. I like to add a small garlic clove to the rutabaga while cooking it over low heat, which adds a nice flavor while not overwhelming the rutabaga’s taste. Rutabaga and especially its cooking liquid always remind me of peanuts. It has the sweetness of the peanuts too, which needs some balance that can be adjusted by a fruit vinegar of your choice.

Trout with Turnip Puree, Red Carrots and Brussels Sprouts

This time I combined the rutabaga puree in a simple dish with locally raised trout, green Brussels sprout leaves and deep red carrots. The carrots look like they have been cooked in red beet juice, but the vivid red color is actually natural. These carrots appeared some weeks ago at my local market along with white, yellow, pale orange and purple ones. Using different colors or choosing the right color according to other elements on a plate truly enhances a dish, so it is always worth to go to the local or farmer’s market and spot some different looking or unusual colored vegetables.

Trout with Turnip Puree, Red Carrots and Brussels Sprouts

Trout with Rutabaga Puree, Red Carrots and Brussels Sprouts

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 2-3 portions

Trout with Rutabaga Puree, Red Carrots and Brussels Sprouts

Ingredients

  • 1 trout
  • 200 g rutabaga
  • 1 clove garlic
  • 1 tsp apricot vinegar
  • 30 ml double cream
  • 2 red carrots
  • 2 Brussels sprouts
  • 1 piece orange zest
  • 10 ml dry vermouth
  • freshly ground black pepper
  • salt
  • lemon olive oil
  • butter

Instructions

For the rutabaga puree
Wash the rutabaga, peel and chop into small cubes. Add 1 clove garlic, a pinch of salt and the rutabaga to a small pot, cover with water and cook covered until the rutabaga is very soft. Strain the liquid and reserve. Puree the rutabaga with 1 tsp butter and 30 ml double cream. While blending, add as much cooking liquid as needed for a very smooth puree. Season with salt and some apricot vinegar. Press through a fine sieve and keep warm.
For the garnish
Wash the carrot and cut into 7cm long pieces. Using an apple core remover cut long cylinders from the carrot. Use the remaining parts of the carrot for another purpose. Blanch the carrots for 1.5 minutes in boiling salted water. Chill in ice water, drain and reserve.
Wash the Brussels sprouts and take the leaves apart. Use the remaining center for another purpose.
Before serving, melt 2 tsp butter in a small pan, add a piece orange zest and sauté the carrot and Brussels sprout leaves in the foaming butter. Season with salt, freshly ground pepper and add the vermouth to the vegetables.
For the fish
Wash the trout under cold running water and tap dry with kitchen paper. Trim off the fillets and remove the bones. Cut the fillets in portions. Immediately before roasting the fish, tap the portions dry on kitchen paper. Heat 1 tbsp lemon olive oil in a hot pan and add the fillets with their skin side down. Carefully push down on the fillets with a flat kitchen tool to get an even and crispy skin. Season with salt and pepper. Reduce the heat to medium and cook the fish through from its skin side. The fish is ready when the meat on top turns pale.
To serve
Add 1.5 tbsp rutabaga puree on warm plates and spread across the plate. Place 3-4 pieces red carrot and Brussels sprout leaves next to the puree and add the fish fillets with their skin side up.
http://mybites.de/2011/11/trout-rutabaga-puree-red-carrots-brussels-sprouts/