Salmon trout with beetroot and dill vegetables

Name: Salmon trout with beetroot and dill vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Tubers Beetroot (approx. 150 g each); 7-10 Tbsp Salt; 700 g Potatoes; 200 g Carrots; 30 g Hazelnut flakes; 4 Salmon trout fillets (approx. 200 g each); 4 TABLESPOONS Balsamic vinegar; 2 TABLESPOONS Sugar; 1 TABLESPOON Cornstarch; 3 TABLESPOONS Sunflower oil; 7-10 Tbsp Pepper; 120 ml Milk; 25 g Butter or margarine; 7-10 Tbsp grated nutmeg; 1/2 bunch Dill; 7-10 Tbsp pink pepper berries

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Tubers Beetroot (approx. 150 g each)
7-10 Tbsp Salt
700 g Potatoes
200 g Carrots
30 g Hazelnut flakes
4 Salmon trout fillets (approx. 200 g each)
4 TABLESPOONS Balsamic vinegar
2 TABLESPOONS Sugar
1 TABLESPOON Cornstarch
3 TABLESPOONS Sunflower oil
7-10 Tbsp Pepper
120 ml Milk
25 g Butter or margarine
7-10 Tbsp grated nutmeg
1/2 bunch Dill
7-10 Tbsp pink pepper berries

Directions

1
Wash beetroot thoroughly and cook in plenty of salted water until firm to the bite. Peel, wash and halve the potatoes. Clean, wash and cut carrots into large pieces. Put potatoes and carrots in salted water, bring to the boil, cover and cook for about 25 minutes.
2
Roast the nuts in a pan without fat, remove.
3
Wash the fish, dab dry and cut in half. Remove the beetroot from the cooking water. Pour the cooking water through a sieve. Peel beetroot and cut into small cubes. Heat 300 ml cooking water in a small pot.
4
Add vinegar, salt and sugar and bring to the boil. Stir starch with 3 tablespoons of water until smooth. Bind liquid with it, add beetroot cubes and heat up again and season to taste.
5
Heat the oil in a frying pan. Fry the fish fillets in it on the skin side for about 4 minutes, turn with salt and pepper and fry for 2-3 minutes more. In the meantime heat milk and fat in a small pan.
6
Drain the potato and carrot vegetables, mash them with a potato masher and add the milk bit by bit. Season to taste with nutmeg and salt.
7
Wash the dill, shake dry and chop finely, except for a few flags for garnishing. Arrange potato and carrot puree, fish and beetroot with sauce on plates. Sprinkle dill over vegetables, sprinkle fish with pink pepper and sprinkle mashed potatoes with nuts.
8
Garnish plates with dill flags.