The French Laundry’s Black Sea Bass

1 mins
Serves 1
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Directions

  1. 1Zest an orange and infuse it with olive oil in a frying pan. Add boneless spinach and a pinch of salt. Cook until moisture evaporates, then wrap in a towel and squeeze out excess liquid. Toss with melted butter.
  2. 2Zest an orange and infuse it with olive oil in a frying pan. Add boneless spinach and a pinch of salt. Cook until moisture evaporates, then wrap in a towel and squeeze out excess liquid. Toss with melted butter.
  3. 3Zest an orange and infuse it with olive oil in a frying pan. Add boneless spinach and a pinch of salt. Cook until moisture evaporates, then wrap in a towel and squeeze out excess liquid. Toss with melted butter.
  4. 4Chop parsnip into small pieces and boil in a saucepan with heavy cream and salt until soft. Strain and pass through a sieve, then add back to the saucepan with butter. Whisk until smooth.
  5. 5Chop parsnip into small pieces and boil in a saucepan with heavy cream and salt until soft. Strain and pass through a sieve, then add back to the saucepan with butter. Whisk until smooth.
  6. 6Chop parsnip into small pieces and boil in a saucepan with heavy cream and salt until soft. Strain and pass through a sieve, then add back to the saucepan with butter. Whisk until smooth.
  7. 7In a saucepan, add saffron, vanilla, and clam stock. Reduce until it becomes a glaze. Add cream and slowly whisk in butter. Strain and blend with an immersion blender.
  8. 8In a saucepan, add saffron, vanilla, and clam stock. Reduce until it becomes a glaze. Add cream and slowly whisk in butter. Strain and blend with an immersion blender.
  9. 9In a saucepan, add saffron, vanilla, and clam stock. Reduce until it becomes a glaze. Add cream and slowly whisk in butter. Strain and blend with an immersion blender.
  10. 10Clean and season the fish with salt and white pepper. Sear in hot oil using a weight to ensure full skin contact, then flip and sear the other side.
  11. 11Clean and season the fish with salt and white pepper. Sear in hot oil using a weight to ensure full skin contact, then flip and sear the other side.
  12. 12Clean and season the fish with salt and white pepper. Sear in hot oil using a weight to ensure full skin contact, then flip and sear the other side.
  13. 13Plate the dish by spreading the saffron vanilla sauce on the plate first, then top it with parsnip puree, spinach balls, and the fish.
  14. 14Plate the dish by spreading the saffron vanilla sauce on the plate first, then top it with parsnip puree, spinach balls, and the fish.
  15. 15Plate the dish by spreading the saffron vanilla sauce on the plate first, then top it with parsnip puree, spinach balls, and the fish.

Ingredients

  • 1 orange
  • 1 orange
  • 1 orange
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 6 ounces boneless spinach
  • 6 ounces boneless spinach
  • 6 ounces boneless spinach
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tablespoon melted butter
  • 1 tablespoon melted butter
  • 1 tablespoon melted butter
  • 5 ounces Parsnip
  • 5 ounces Parsnip
  • 5 ounces Parsnip
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 0.25 teaspoon saffron
  • 0.25 teaspoon saffron
  • 0.25 teaspoon saffron
  • 1.5 teaspoons vanilla
  • 1.5 teaspoons vanilla
  • 1.5 teaspoons vanilla
  • 1 cup clam stock
  • 1 cup clam stock
  • 1 cup clam stock
  • 10 tablespoons butter
  • 10 tablespoons butter
  • 10 tablespoons butter
  • 6 ounces Black Sea Bass fillet
  • 6 ounces Black Sea Bass fillet
  • 6 ounces Black Sea Bass fillet
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch white pepper
  • 1 pinch white pepper
  • 1 pinch white pepper
  • 1 tablespoon Canola oil
  • 1 tablespoon Canola oil
  • 1 tablespoon Canola oil

Equipment

zestersmall frying pansaucepansievewhiskimmersion blendersmall spatulabaking sheetweightparing knife