Bring vegetable stock, parsnips, leeks and garlic
to a simmer. Cook until parsnips are al dente.
Take off of the heat and let cool for 20 min.
Pour the mixture into a blender or food processor
and process until smooth. Fold in the cream.
Season with salt and pepper
To prepare the Sea Bass, bring fish to room
temperature. Cover with olive oil and salt and
pepper. Dip the top of each piece of fish into
the chopped pistachios. On a well oiled pan,
place in the oven at 375 degrees F. for 10-15
minutes, or until inside of fish is flaky.
To serve, divide the puree in the center of the 4
plates. Place the fish directly on top of the puree.
Garnish with a few sprigs of parsley.
Originally Submitted
4/1/2015
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You can add this Pistachio Encrusted Sea Bass over Parsnip Puree recipe to your own private DesktopCookbook.