18 Mar Sea Bream with Parsnip Puree
In the depths of the COVID lockdown, when foodies missed feeding friends and had nobody to share recipes with, South Sensation set up #eatsouth. It’s a gaggle of food fanatics who are passionate about local produce and supporting our amazing local producers.
This dish was created within our Isle of Wight Garlic Farm Collection.
ROASTED SEA BREAM, PARSNIP PUREE & CARAMELISED GARLIC
PETE BARTLETT #eatsouth
This is a Michel Roux Jr recipe from BBC Good Food, We swopped bass for bream as we had some in the freezer. It’s served with parsnip puree and the most amazing sweet caramelised garlic. Worth the effort!
INGREDIENTS
Sea bass or sea bream fillets
Olive oil
2 shallots, sliced
40g button mushroom, sliced
½ tbsp white wine vinegar
200ml veal stock
½ tbsp butter
For the caramelised garlic:
4 small shallots
10 garlic cloves
olive oil
For the parsnip puree:
2½ parsnips
60ml milk
½ tbsp butter
For the parsnip crisps:
½ parsnip
oil for deep-frying
For the parsnip crisps:
½ parsnip
oil for deep frying
METHOD
Parsnip crisps
Peel parsnips and slice lengthways, using a mandolin to slice as thinly as possible. Deep-fry in hot oil until crisp. Drain on kitchen towel set aside in a dry place.
Caramelised garlic
Peel the shallots and garlic. Blanch the shallots in boiling salted water for 10 mins or until tender. Cut them in half if large and drain well. Put the garlic in a small saucepan of boiling salted water, bring to the boil for 2 mins, then drain and change the water.
Repeat 4 times and drain well. Heat a little olive oil in a frying pan over a medium heat, add the shallots and garlic and cook until caramelised, shaking the pan so they don’t stick.
Puree
Peel the parsnips and cut into big chunks. Cook in boiling salted water until tender. Bring the milk to the boil and set aside.
Drain the parsnips well, then put in a blender with the butter and some of the boiled milk and blend until smooth. It should be the consistency of double cream, so add more milk if necessary.
Season and keep warm or make ahead and reheat.
Sauce
Heat a little olive oil in a pan and cook the shallots for 5 mins until golden and soft.
Add the mushrooms and cook for 10 mins, stirring occasionally. Add the vinegar and let it come to the boil for 3 mins, then add the stock, season lightly and simmer for 30 mins, skimming at regular intervals.
Pass through a fine sieve, bring back to the boil and whisk in the butter.
Fish
Heat a non-stick frying pan until smoking, add a few drops of oil, then add the fish, skin side down. Season with salt and pepper and press the fish down with a palette knife if it begins to curl up.
Once the skin is well browned, turn the fillets over and cook the other side – the whole process should take no more than 5-6 mins, depending on the thickness of the fish.
Serve
Spoon the purée on to warmed plates, make a hollow in the centre, and fill with the caramelised garlic and shallots. Pour the sauce around the purée, place the fish on top and add a few parsnip crisps for garnish.
