Rutabagas may be a funny looking vegetable, but they are delicious. Try one in a mashed puree with brown butter and mascarpone.
Rutabaga Purée with Brown Butter & Mascarpone
Print This Recipe Yield 6Source inspired by Martha Stewart LivingPublished
Ingredients
- 4 tablespoon unsalted butter
- 1 large shallot, peeled & coarsely chopped
- 1 large rutabaga (about 2 pounds), peeled and coarsely chopped
- 1 teaspoon coarse salt, pluse more to taste
- 1 cup chicken stock
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 1 pinch freshly cracked black pepper, to taste
- 4 tablespoon mascarpone cheese
Directions
Heat a large, heavy bottomed sauté pan over medium heat. Add the butter. As it begins to melt, start swirling the pan frequently and watching the butter carefully. You will notice the butter will get foamy, and then the milk solids will begin to brown. Once that starts, remove skillet from heat. Smell the butter; it should have a nutty aroma, and be caramel in color.
Add the shallots and rutabaga. Return the pan to medium heat and cook, stirring often, until the vegetables begin to soften, about 10 minutes. Season with salt. Add stock and thyme leaves. Cover, and bring to a boil. Reduce heat to low, and simmer until tender, 20 to 25 minutes. Remove from heat and allow to cool slightly.
Purée vegetable mixture with mascarpone in a food processor until smooth. Season with pepper. Reheat if necessary. Garnish with more thyme leaves.
That’s a great tip for non stick fish. My favorite grilling tip for grilling delicate fish is GrillGrates, a raised grate product. I have NEVER had a piece of fish stick on these.
Your frozen salmon post has me wondering about using GrillGrates to grill salmon fresh from salmon.
… it would work. GREG
What a beautiful piece of fish! I love your tips, Greg! I brined my whole trouts in Colombia to make a Colombian dish and the flavor is amazing. I would love to try yours it sounds delicious!
I’m brining my halibut the next time I get a piece! Love these tips and the fabulous, thoughtful post!
That quote is one to live life by Greg. What an adventure in Alaska you must have had. I have fished for sockeye salmon off the coast of Vancouver Island near Campbell River but that is as close to Alaska as I have been so far. Now halibut is something I can do now!!!!!
I wonder if brining the fish makeы it taste too salty?
This recipe is a must try… Halibut s such a delicate and delicious fish that I almost never experiment with it: I always make it either poached or sauteed… Now I am inspired to do more, thanks! 🙂
I always love it when I learn something new about cooking! I never knew about brining fish but it seems so logical. Also never thought about brushing with a bit of mayo. I can’t wait to try this. Maybe I’ll finally be able to cook a decent piece of fish at home 🙂
Never having brined fish, this is a new idea for us. Something to try for sure. The concept behind it makes sense, so why not.
Thanks for an extremely informative article. Brining fish certainly has its benefits, foremost among them, as you note, the firming effect it exerts of the flesh of the fish. Your photo clearly demonstrate this.
Do you find that with a 5% brine you get less formation of a white layer of cooked albumin atop the fish? With higher contrations of salt in brine (at about 10%), some of the top musculature is destroyed, resulting in less contraction of the muscle and less albumin forced up and out. I was wondering what you notice in this regard with your 5% brine???? Hope I am not being too much of a food nerd here!
Your recipe sounds great. I love that you selected Sherry vinegar, one of my favoroite aged vinegars. Lighter than Balsamic, I bet it was perfect with the fish. My husband Bart is going to love this.
I am certainly enjoying your “Posts from the North”, and I look forward to the next installment. Bravo!
I noticed no loss of musculature. But I did notice firmer (tighter) flesh. GREG
I don’t think I’ve ever brined fish–although I certainly sear it pretty frequently. I’ll have to give this one a try!
SUCH a great quote. Wait. there’s salt water in beer right? 😉
And, I now need to visit Alaska.
I’ve never brined anything. I have an irrational fear of brining. There, I said it. But I think this brining recipe might just be the one to talk me back from the ledge. xo
My husband went to Alaska a few years back on a fishing expedition with his brothers. He brought home 75 pounds of Halibut and 25 pounds of Salmon. It was a glorious bounty. I love the tip about the mayo, I have never heard that and I will have to try it!