The French Laundry’s Black Sea Bass
Directions
- 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.
- 2Chop 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.
- 3In 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.
- 4Clean 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.
- 5Plate 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 tablespoon olive oil
- 6 ounces boneless spinach
- 1 pinch salt
- 1 tablespoon melted butter
- 5 ounces Parsnip
- 1 cup heavy cream
- 1 tablespoon butter
- 0.25 teaspoon saffron
- 1.5 teaspoons vanilla
- 1 cup clam stock
- 10 tablespoons butter
- 6 ounces Black Sea Bass fillet
- 1 pinch salt
- 1 pinch white pepper
- 1 tablespoon Canola oil
Equipment
zestersmall frying pansaucepansievewhiskimmersion blendersmall spatulabaking sheetweightparing knife
Related recipes
Country Terrine
French · Dinner
Quiche lorraine
French · Dinner
Croque au canard
French · Dinner
Quiche Saumon & Brocolis
French · Dinner
French Onion Chicken
French · Dinner
Quiche Courgette & Fêta
French · Dinner
Rigatoni crémeuses bœuf & petits pois
French · Dinner
Poulet rôti
French · Dinner
Hachis parmentier
French · Dinner
Poulet crémeux, pommes de terre rôties et haricots verts
French · Dinner
French Onion Soup
French · Dinner
Quiche à la pâte brisée
French · Dinner