Happy New Year everyone. It is the season to eat lighter food, so this is a perfect opportunity to roll out one of my favourite fish dishes. This dish is packed full of many different flavours making it incredibly satisfying. The crust is made ahead and rolled between two sheets of baking paper. It is left to harden in the fridge, so this can be prepared ahead. It’s served with pickled shallots, pureed and honey roasted parsnips plus some mash. If you’re trying to cut back this month a little, just omit the mash and serve a large piece of fish.
- 150g per person, skinless Sea Bass (or any white fish)
- 100g Pine Nuts
- 50g Butter
- 1 Tbsp chopped Parsley
- 1 Clove Garlic
- 2, diced Shallots
- 2 Tbsp Sugar
- 2 Tbsp Red wine vinegar
- 150ml Red wine
- 500g, chopped Parsnips
- 400ml Milk
- 2 Tbsp Honey
Pine nut crust
- Chop the pine nuts finely by hand. Mix with the butter, parsley and garlic. Season with salt and pepper. Roll out between two pieces of parchment until 2mm thick. Place in the fridge for at least 30 minutes to harden.
- For the shallots, sweat them in some oil. Then add the remaining ingredients and boil until sticky.
- For the parsnips, simmer 400g in the milk and then puree. Season with white pepper and salt. Reserve 100g, chop into large cubes. Cook in a pan with a knob of butter for 10 minutes. Add the honey and cook for a further minute until sticky.
- Preheat the grill. Cook the fish for one minute per side. Cut the crust out to fit the fish, place this on the fish. Grill until golden brown.