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Ingredients
- 1 pound Yukon Gold potatoes, peeled, cut into 1/2-inch cubes
- 1 1-pound rutabaga, peeled, cut into 3/4-inch cubes (about 3 cups)
- 6 tablespoons (3/4 stick) butter, divided
- 1/3 cup whole milk, warmed
- 1 to 1 1/4 pounds tilapia fillets
- 1 1/2 teaspoons paprika, divided
- 3 tablespoons chopped fresh Italian parsley
- 2 tablespoons heavy whipping cream
- 1 teaspoon finely grated lemon peel
Recipe Preparation
Place potatoes and rutabaga in medium saucepan. Add enough cold water to cover by 2 inches; sprinkle generously with salt. Boil until vegetables are tender, about 18 minutes. Drain; return vegetables to pot. Stir over medium heat 1 minute to dry out slightly. Add 4 tablespoons butter; mash to coarse puree. Stir in warm milk. Season to taste with salt and pepper.
Sprinkle tilapia fillets with salt and pepper and 1 teaspoon paprika. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add fish and cook until just opaque in center, about 2 minutes per side.
Divide potato-rutabaga mash among plates. Place fish alongside mash.
Add shallots to skillet and sauté until beginning to soften, about 2 minutes. Add white wine and boil until reduced by about half, about 3 minutes. Add parsley, whipping cream, lemon peel, and 1/2 teaspoon paprika; stir until thickened to sauce consistency, about 1 minute. Season sauce to taste with salt and pepper. Spoon sauce over fish and potato-rutabaga mash.
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