Breaded striped bass fillets get a boost of flavor from horseradish and anchovy oil, served with pureed parsnips on the side. This gourmet-quality dish is really quite simple to make.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients:
- 2-1/2 pounds striped bass fillets, divided into 12 portions
- 1-1/2 cups brioche crumbs
- 1/2 cup grated horseradish
- 1/4 cup chopped parsley
- 1/2 cup melted butter
- Salt and freshly ground black pepper to taste
- 2-1/2 cups chicken stock
- 2 Tablespoons anchovy oil
- .
- For the Puree:
- 1-1/2 pounds parsnips, peeled and sliced
- 1/4 cup heavy cream
- Salt and freshly ground black pepper to taste
Preparation:
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.
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.
