A refined main course, perfect for celebrating Christmas with a touch of local flavors.
 

Lake Fish Fillet with Absinthe Sauce

Ingredients:

• 4 fillets of trout or Arctic char
• Butter
• Flour
• 1dl absinthe
• 2dl cream
• 1 shallot

Preparation:

1. Melt butter in a pan, coat the fish fillets in flour, and pan-fry until golden.
2. Remove the fish and keep warm.
3. Using the same pan, melt a little butter and sauté the shallot. Deglaze with 1dl of absinthe, then add 2dl of cream and bring to a boil.
4. Season to taste and let the sauce reduce for 5 minutes. Pour the sauce over the fish fillets and serve immediately.

 

Seeland Parsnip Fries

Ingredients:

• 4 parsnips (approx. 500g)
• Pepper
• Salt
• 2tbsp oil

Preparation:

Peel the parsnips and cut them into fries. Place them in a bowl.
Toss the parsnip fries with paprika, pepper, and oil until evenly coated.
Spread the fries on a baking tray and bake at 200°C (390°F) for 30 minutes.
Season with salt before serving.
 

Seeland Winter Vegetable Mix

Ingredients: 
500g Brussels sprouts

• 2 kohlrabi
• 100g leek
• 3 yellow carrots
• 2 carrots
• 1 onion

Preparation:

1. Peel and cut all the vegetables into bite-sized pieces. Steam them until tender.
2. Thinly slice the onion and sauté it in a little butter until golden.
3. Add the steamed vegetables to the pan, season with a bit of vegetable broth, and toss to combine.
4. Serve warm.