Fish in beetroot sauce, parsnip purée, brown butter & spruce from Baltic: New and Old Recipes from Estonia, Latvia and Lithuania (page 70) by Simon Bajada

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Notes about this recipe

  • Kduncan on March 20, 2020

    The potato-parsnip puree is amazing, and really makes this recipe. The beetroot sauce had the color but not the flavor of the beets. Mine, using the cooktime in the recipe, was still very thin, so I might not have reduced it enough. One really needs the spruce or caper butter (used capers for this round), to make it pop. I also forgot to get dill which probably didn't help. Will totally make the potato-parsnip puree again though, used it the next night under some pork medallions and a spicy sauce, which it went great with.

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