Striped Bass in Horseradish Crust in Anchovy Broth with Parsnip Puree Recipe

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.

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.

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.

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.

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

Reprinted with permission.