Ingredients
- 4 (7 ounce) Chilean sea bass fillets
- Salt and freshly ground pepper
- Olive oil, for sauteing
- Potato-Parsnip Brandade, recipe follows
- Piquillo Pepper Saffron Sauce, recipe follows
Directions
Brush oil on both sides of fish and season with salt and pepper. Heat saute pan over medium high heat. Place the fish skin-side down and saute until golden brown, about 2 to 3 minutes. Turn over and continue cooking for 2 to 3 minutes.
Place a large spoonful of brandade onto a warmed dinner plate. Balance one Sauteed sea bass fillet on one side of the brandade. Drizzle the whole plate with the Piquillo Pepper Saffron Sauce.
Potato-Parsnip Brandade:
- 4 cloves garlic, coarsely chopped
- 1/2 cup olive oil, divided
- 8 ounces dried salt cod, rehydrated and flaked
- 3 large potatoes, peeled, cubed and boiled in salted water until soft
- 3 parsnips, peeled, cubed and boiled in salted water until soft
- 1/2 cup warm milk
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper
Place garlic and 1/4 cup oil in a small saucepan and slowly heat over medium heat until the garlic turns a light golden brown. Place the garlic and a few tablespoons of the oil in a food processor with the salt cod and process until smooth. Pass the potatoes and parsnips through a food mill into a large bowl. Add the salt cod puree, milk and remaining olive oil and stir until combined. Stir in the butter and season with salt and pepper to taste. Keep warm.
Piquillo Pepper Saffron Sauce:
- 2 shallots, finely chopped
- 1 cup white wine
- 1/2 cup white wine vinegar
- Large pinch saffron
- 2 sticks cold unsalted butter, cut into small pieces
- 2 piquillo peppers (or 1 roasted red pepper), finely diced
- Salt and freshly ground white pepper
Place shallots, wine, vinegar and saffron in a medium non-reactive pot and cook until the liquid is reduced to 1 tablespoon. Slowly begin whisking in the butter until the sauce emulsifies. Season with salt and pepper, to taste, and fold in the piquillo peppers.
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By lieanschenck
Indianapolis
on January 09, 2011
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We absolutely love the saffron sauce and have not changed the recipe, we like the vinegar taste, don't find it too overpowering, We have used this sauce with other sea food such as seared scallops, really fantastic.
This recipe as a whole is really fantastic. I love parsnips, and this is a fun way of getting your family to eat them if they don't enjoy them usually.
By saranayd
Norco, CA
on July 17, 2008
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Ok, your first obstacle is trying to find salt cod!!! The dish is very tasty. The potato-parsnips brandade sounds kind of out there, but it was surprisingly tasty. I did not care for the sauce. I reduced it and I still thought it was way to vinegar-y. Maybe you could skip the white wine vinegar and just use the white wine. Give it a try!
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