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09-07-2007, 10:11 AM
Striped Bass in Horseradish Crust in Anchovy Broth with Parsnip Puree Recipe
2-1/2 pounds striped bass fillets, divided into 12 portions
1-1/2 cup brioche crumbs
1/2 cup grated horseradish
1/4 cup chopped parsley
1/2 cup melted butter
Salt and freshly ground black pepper to taste
2-1/2 cup chicken stock
2 Tbsp anchovy oil

For the puree:
1-1/2 pounds parsnips, peeled and sliced
1/4 cup heavy cream
Salt and freshly ground black pepper to taste
To prepare the fish, skin the fillets if necessary. Mix the brioche crumbs with the horseradish, parsley, butter, salt and pepper. Place the fillets on a greased baking sheet, top with a layer of the crumbs, and set aside. Bring the stock to a boil, and reduce to 1-1/2 cups.
For the puree, boil the parsnips in salted water until very tender, about 10 to 12 minutes. Drain and place in a saucepan with the cream. Cook over medium heat for 5 minutes. Puree the mixture in a food processor fitted with the steel blade. Season with salt and pepper to taste.
To cook the fish, heat the oven to 500 degrees. Bake the fish fillets for 8 minutes, or until the fish is cooked and the top is lightly browned.
To serve, place two fish fillets on a plate, and pipe some of the parsnip puree between the fillets. Drizzle a few tablespoons of stock around the fish, and then a small amount of the anchovy oil. Serve immediately.
Yield: 6 servings

09-07-2007, 10:33 AM
Sorry Did not realize this had posted does not have the Chefs name that wrote it. Please go the the Striped Bass in Horseradish for full information.