Roast fillet of sea bass with parsnip purée & caramelised garlic

Name: Roast fillet of sea bass with parsnip purée & caramelised garlic
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 2
Cuisine: Global
Ingredients: 1 whole sea bass, about 300g; 1 serving olive oil; 2 shallots, sliced; 40 grams button mushroom, sliced; 1 Tbsps white wine vinegar; 200 milliliters veal stock; 1 Tbsps butter; 4 smalls shallots; 10 garlic cloves; 3 parsnips; 60 milliliters milk; 1 parsnip; 1 serving oil for deep-frying

Roast fillet of sea bass with parsnip purée & caramelised garlic might be just the main course you are searching for. This recipe serves 2. One portion of this dish contains about 89g of protein, 39g of fat, and a total of 960 calories. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes. If you have butter, parsnips, butter, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet.

Instructions

For the crisps, peel parsnips and slice lengthways, using a mandolin to slice as thinly as possible. Deep-fry in hot oil until crisp.

Ingredients you will need

Parsnip

Chips

Cooking Oil

Drain on kitchen towels to absorb any excess fat and set aside in a dry place. Can be made up to 1 day ahead and kept in an airtight container.

Equipment you will use

Kitchen Towels

For the caramelised garlic, peel the shallots and garlic. Blanch the shallots in boiling salted water for 10 mins or until tender.

Ingredients you will need

Shallot

Garlic

Water

Cut them in half if large and drain well.

Put the garlic in a small saucepan of boiling salted water, bring to the boil for 2 mins, then drain and change the water. Repeat 4 times and drain well.

Ingredients you will need

Garlic

Water

Equipment you will use

Sauce Pan

Heat a little olive oil in a frying pan over a medium heat, add the shallots and garlic and cook until caramelised, shaking the pan so they dont stick. Can be made in the morning and reheated.

Ingredients you will need

Olive Oil

Shallot

Garlic

Equipment you will use

Frying Pan

For the pure, peel the parsnips and cut them into big chunks. Cook in boiling salted water until tender. Bring the milk to the boil and set aside.

Ingredients you will need

Parsnip

Water

Milk

Drain the parsnips well, then put in a blender with the butter and some of the boiled milk and blend until totally smooth: the pure should be the consistency of double cream, so add more milk if necessary. Season and keep warm or make ahead and reheat.

Ingredients you will need

Double Cream

Parsnip

Butter

Milk

Equipment you will use

Blender

Scale and fillet the fish.

Ingredients you will need

Fish

Equipment you will use

Kitchen Scale

Remove any pin bones (or ask your fishmonger to do this, but keep the bones for the sauce). Rinse under cold water and pat dry with kitchen paper. Score the skin of the fish several times with a sharp knife to help prevent it from curling during cooking. Leave the bones (but not the heads) to soak in cold water.

Ingredients you will need

Sauce

Water

Fish

Equipment you will use

Knife

To make the sauce, heat a little olive oil in a pan and cook the shallots for about 5 mins until golden and soft.

Ingredients you will need

Olive Oil

Shallot

Sauce

Equipment you will use

Frying Pan

Add the mushrooms and continue to cook for 10 mins, stirring occasionally.

Ingredients you will need

Mushrooms

Drain the fish bones, add to the pan and cook for 5-6 mins.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Add the vinegar and let it come to the boil for 3 mins, then add the stock, season lightly and simmer for 30 mins, skimming at regular intervals. Pass through a fine sieve into a clean pan, bring back to the boil and whisk in the butter to thicken and gloss the sauce.

Ingredients you will need

Vinegar

Butter

Sauce

Stock

Equipment you will use

Sieve

Whisk

Frying Pan

Heat a non-stick frying pan until smoking hot, add a few drops of oil, then add the fish, skin side down. Season with salt and pepper and press the fish down with a palette knife if it begins to curl up. Once the skin is well browned, turn the fillets over and cook the other side; the whole process should take no more than 5-6 mins, depending on the thickness of the fish. To serve, spoon the pure on to warmed plates, make a hollow in the centre, and fill with the caramelised garlic and shallots.

Ingredients you will need

Salt And Pepper

Shallot

Garlic

Fish

Cooking Oil

Equipment you will use

Palette Knife

Frying Pan

Pour the sauce around the pure, place the fish on top and add a few parsnip crisps for garnish.

Ingredients you will need

Parsnip

Sauce

Fish

Equipment

Ingredients

Servings:

whole sea bass, about 300g 1serving

olive oil 2

shallots, sliced 40grams

button mushroom, sliced 1Tbsps

white wine vinegar 200milliliters

parsnips 60milliliters

milk 1

parsnip 1serving

oil for deep-frying

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Chehalem 3 Vineyard Pinot Gris. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.