Sauteed Chilean Sea Bass With Potato-Parsnip Brandade With Piquillo Pepper Saffron Sauce
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
39
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1
Salt1 cup
Olive Oil (divided)4 cloves
Garlic (coarsely chopped)1 cup
Milk (warm)1 cup
White Wine1 cup
White Wine VinegarDirections:
1
Brush oil on both sides of fish and season with salt and pepper
2
Heat saute pan over medium high heat
3
Place the fish skin-side down and saute until golden brown, about 2 to 3 minutes
4
Turn over and continue cooking for 2 to 3 minutes
5
Place a large spoonful of brandade onto a warmed dinner plate
6
Balance one Sauteed sea bass fillet on one side of the brandade
7
Drizzle the whole plate with the Piquillo Pepper Saffron Sauce
8
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
9
Place the garlic and a few tablespoons of the oil in a food processor with the salt cod and process until smooth
10
Pass the potatoes and parsnips through a food mill into a large bowl
11
Add the salt cod puree, milk and remaining olive oil and stir until combined
12
Stir in the butter and season with salt and pepper to taste
13
Keep warm
14
Place shallots, wine, vinegar and saffron in a medium non-reactive pot and cook until the liquid is reduced to 1 tablespoon
15
Slowly begin whisking in the butter until the sauce emulsifies
16
Season with salt and pepper, to taste, and fold in the piquillo peppers