The tusk (Brosme brosme) is one of the cod-like fish that occur mainly in the North Atlantic, the Barents Sea and west to Greenland and Canada. The fish is similar to the ling, but it is more compact and can be 1.20 m long and 30 kg. Its delicate, white meat, whose aroma is reminiscent of lobster, is very much appreciated and is usually offered as fillet. Unfortunately, it is rarely found in our markets.
We have forgotten parsnips a bit. This root vegetable, which is closely related to parsley, was one of the most important staple foods in Germany and Austria until the middle of the 18th century, but was largely supplanted by potatoes and carrots. Today, however, you can find them again more frequently in our vegetable markets from October onwards.
To the recipe:
Peel the carrots with the peeler and dice. Cut the cauliflower into fine florets. Blanch both types of vegetables for 1-2 minutes in boiling water, drain through a hair sieve, rinse cold and dry on paper towels. Melt the butter in a pan, heat the vegetables in it over a low heat, toss well and season with pepper and salt.
Dice the peeled parsnips and cook in lightly salted water for about 10 minutes. Pour off the cooking water except for a small amount of leftover, mash the vegetables into the sauce and mix with 1 tablespoon crème fraîche and a little milk to a creamy consistency. Melt 1 tablespoon butter in the puree, add 1-2 teaspoon lemon juice, pepper and salt to taste and fold in half of the chives.
Halve the tusk fillet, press the skin side in flour, pat a little and fry vigorously on this side in rapeseed oil for approx. 1 minute. Turn the heat down and turn the fillets after another 3-4 minutes. Cook over medium heat for another 4-6 minutes, depending on the thickness of the fillets. You can watch the cooking progress on the sides. Finally, season with a little salt.
Arrange the fish with vegetables and puree on plates and sprinkle with the remaining chives.
Ingredients
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