Sauteed Chilean Sea Bass with Potato-Parsnip Brandade with Piquillo Pepper Saffron Sauce

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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.

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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!