Swede ragout with fried zander fillet

Ingredients for 4 servings:

• 500 g swede(s)
• 300 g potatoes
• 300 g carrot(s)
• some oil
• some salt and pepper
• 300 ml vegetable stock
• 1 bay leaf
• 4 fish fillets (pike-perch fillets of approx. 150 g each)
• 100 ml cream
• 40 g butter, cold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

This dish will convince even those who don’t like turnips

Clean the fish fillet and season with lemon juice. Trim and dice the swede, carrots, and potatoes. Heat the oil in a wide pan and sauté the swede cubes first. Add the potato and carrot cubes and sauté briefly. Deglaze with vegetable stock and bring to a boil with a little salt and the bay leaves. Simmer over low heat for about 20 minutes, until the cubes are cooked through. Pour the stock into a small saucepan and add the cream. Bring to a boil and reduce slightly. Stir in cold butter and season with salt and pepper. Return the sauce to the ragout or serve separately. In the meantime, pat the fish fillets dry, season with salt and pepper, and fry in a pan with a little oil.