Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel and chop 200 grams of parsnips and 250 grams of celeriac into 2-inch chunks, then place them in a pot with enough cold water to cover.

2. 2

   Bring the root vegetables to a boil over medium-high heat and cook for 15-20 minutes until very tender; drain well.

3. 3

   Mash the cooked parsnips and celeriac with 0.25 cup of heavy cream, 15 grams of unsalted butter, and 0.5 teaspoon of salt until smooth.

4. 4

   Pat dry 300 grams of Arctic Char fillets with paper towels, season generously with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper on both sides.

5. 5

   Heat 15 grams of unsalted butter in a large pan over medium-high heat until shimmering, then pan-sear the Arctic Char fillets skin-side down for 4-5 minutes until crispy, then flip and cook for another 2-3 minutes until cooked through.

6. 6

   In a small saucepan, melt 30 grams of unsalted butter over medium heat, browning it gently until it turns amber and smells nutty, then stir in 1 teaspoon of finely grated fresh galangal and 1 tablespoon of fresh dill for 30 seconds.

7. 7

   Squeeze the juice from 0.5 lemon into the brown butter sauce, then immediately spoon the fragrant sauce over the pan-seared Arctic Char and serve alongside the root vegetable mash.