• 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D
MineralsNatrium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2-1/2 pounds striped bass fillets, divided into 12 portions

  2. 1-1/2 cups brioche crumbs

  3. 1/2 cup grated horseradish

  4. 1/4 cup chopped parsley

  5. 1/2 cup melted butter

  6. 2-1/2 cups chicken stock

  7. 2 Tablespoons anchovy oil

  8. For the Puree:

  9. 1-1/2 pounds parsnips, peeled and sliced

  10. 1/4 cup heavy cream

  11. Salt and freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. To prepare the bass , skin the fillets if necessary. Mix the brioche crumbs with the horseradish , parsley, butter, salt, and pepper. Place the fillets on a greased baking sheet, top with a layer of the crumbs, and set aside. Bring the stock to a boil, and reduce to 1-1/2 cups.

  2. For the puree, boil the parsnips in salted water until very tender, about 10 to 12 minutes. Drain and place in a saucepan with the cream. Cook over medium heat for 5 minutes. Puree the mixture in a food processor fitted with the steel blade. Season with salt and pepper to taste.

  3. To cook the fish, heat the oven to 500 degrees. Bake the fish fillets for 8 minutes, or until the fish is cooked and the top is lightly browned.

  4. To serve, place two fish fillets on a plate, and pipe some of the parsnip puree between the fillets. Drizzle a few tablespoons of stock around the fish, and then a small amount of the anchovy oil. Serve immediately.

  5. Yield: 6 servings Recipe Source: Will Greenwood, Executive Chef, The Jefferson Hotel , Washington, D.C.

  6. Reprinted with permission.


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