View Full Version : Striped Bass in Horseradish Crust

09-07-2007, 10:21 AM
I have posted this one before. This for the new comers.

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 - I have also used Sourdough
1/2 cup grated horseradish - You can use less
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 - I make my own by using a food possessor and a can of anchovy's

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
This was written by Will Greenwood Executive Chef at the Jefferson Hotel - Washington DC