Roast fillet of sea bass with parsnip purée & caramelised garlic

Roast fillet of sea bass with parsnip purée & caramelised garlic

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(7 ratings)

Prep: 35 mins Cook: 1 hr

More effort

Serves 2
Give your romantic meal the MasterChef touch, with this impressive dish for two from Michel Roux Jr

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 1 whole sea bass, about 300g
  • olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 shallot, sliced

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 40g button mushroom, sliced
  • ½ tbsp white wine vinegar
  • 200ml veal stock
  • ½ tbsp butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the caramelised garlic

  • 4 small shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 10 garlic clove
  • olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the parsnip puree

  • parsnips

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 60ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • ½ tbsp butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the parsnip crisps

  • ½ parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • oil for deep-frying

Method

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

  2. For the caramelised garlic, peel the shallots and garlic. Blanch the shallots in boiling salted water for 10 mins or until tender. 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. 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 don’t stick. Can be made in the morning and reheated.

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

  4. Scale and fillet the fish. 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.

  5. To make the sauce, heat a little olive oil in a pan and cook the shallots for about 5 mins until golden and soft. Add the mushrooms and continue to cook for 10 mins, stirring occasionally. Drain the fish bones, add to the pan and cook for 5-6 mins. 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.

  6. 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 purée on to warmed plates, make a hollow in the centre, and fill with the caramelised garlic and shallots. Pour the sauce around the purée, place the fish on top and add a few parsnip crisps for garnish.

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Comments (6)

zacksmummy's picture
5

Very easy to make with some time in hand and so worth the effort, delicious! My friends cleared their plates :)

jcraythorne's picture
5

Everything about this recipe is great, especially the sauce.

Also works very well with a potato, parsnip and onion rosti.

lodge06's picture
5

This was delicious used fish stock ,parsnip purée was yum .will use again.

yuliya112's picture
3

This was nice, took longer than the time stated. Loved the parsnip puree. Not sure if this was worth the effort...

pufferkat's picture
5

Fabulous dish, made exactly as per recipe, definitely get it filleted but don't forget you'll need the bones for the sauce.

jbrady's picture
5

absoloutley delicious - tip - ask the fishmonger to fillet the fish for you, makes this dish a lot quicker. I mixed the parsnip puree with creamed potatoes ....Enjoy

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