This was so good. The only hard part was cutting up the rutabaga. I have a blister from cutting it on top of my blister from the butternut squash last month that was still healing. Maybe I just need better knives. This was my first time buying a rutabaga and I was really impressed when the boy ringing us up knew what it was. The fish itself took about 4 minutes, and the white wine sauce about 5 more minutes. I'll definitely be making this again.
Bon Appetit, March 2009
Prep: 35 Minutes
Total: 55 Minutes
4 Servings
1 lb Yukon Gold potatoes, peeled, cut into 1/2 inch cubes
1 1-lb rutabaga, peeled, cut into 3/4 inch cubes (about 3 cups)
6 tbsp (3/4 stick) butter, divided
1/3 c. whole milk, warmed
1 to 1 1/4 pounds tilapia fillets
1 1/2 tsp paprika, divided
1/4 c. chopped shallots
1 c. dry white wine
3 tbsp chopped fresh Italian parsley
2 tbsp heavy whipping cream
1 tsp finely grated lemon peel
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 tbsp 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 tsp paprika. Melt remaining 2 tbsp 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 saute 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 tsp paprika; stir until thickened to sauce consistency, about 1 minute. Season sauce to taste with salt and pepper. Spoon sauce over fish and potato-rutagbaga mash.
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