White Trout With Cream Sauce

1. Cut the Brussels sprouts in 2. Chop the shallot and garlic. Peel and cut the rutabaga and carrot into small cubes. Remove the thyme leaves from the branches.

2. Put the rutabaga and carrot in a pot and fill with enough water to cover. Add salt. Bring to a boil and cook for 16-20 minutes until tender. Drain then mash with butter and milk to taste. Season with salt and pepper.

3. Heat a drizzle of oil in a skillet over medium-high heat. Cook the Brussels sprouts 3-4 minutes until browned. Add salt and pepper. Add 1/4 ^2P | 1/3 ^3P cup of water and cook over high heat until the Brussels sprouts are tender and the water has evaporated.

4. Add a drizzle of oil to the pan that cooked the vegetables. Pat the fish dry. Add salt and pepper. Cook the fish for about 2 minutes on each side over medium heat.

5. In a small pot, heat a drizzle of oil on medium-high. Add the shallot and cook for 2-3 minutes. Add the garlic and thyme and cook for 1 minute. Add the mustard, cream, 0.5 ^2P | 0.5 ^3P broth cube and 1/2 ^2P | 2/3 ^3P cup of water and bring to a boil. Cook 4-6 minutes until the sauce thickens. Add salt and pepper to taste.

6. Serve the trout with the cream sauce, mashed rutabaga and Brussels sprouts. Bon appétit!