Sea bass with beets and parsnip puree
4 portion pieces of Sea bass (about 120-150 gram per person is a good estimate)
4 slices of bacon or pancetta (Italian bacon)
4 yellow or red beets
100 gram Chèvre (French Goat cheese)
400 gram of potatoes (pick a variety that is good for mash)
400 gram parsnips
1 teaspoon salt
50-100 mL 2-3% milk
Salt & Pepper to taste
- Heat oven to 200 degrees C (400F)
- Parsnip puree: Peel potatoes and parsnips and cut in chunks.
- Place in sauce pan, cover with water and add salt. Bring to boil, reduce heat and boil until soft, about 20 min.
- Warm the milk in a sauce pan.
- Using a potato press, press the cooked parsnips and potatoes. This will ensure you don’t get lumps in the puree.
- Use a spatula to blend the pressed potatoes and parsnips together, adding warm milk as you go until you have smooth puree. Add the milk in small portions to ensure the puree doesn’t get too runny.
- Beets: Wash the beets and place in a sauce pan and cover with water.
- Bring to a boil and reduce heat and boil the beets until they are soft, about 20-30 min.
- When the beets are done, quickly rinse in cold water and peel them and cut off any stem and root that is left. You want a flat surface for the beets to stand on.
- Cut the beets in two and place in an oven-proof dish and cover each beet half with a piece of the goat cheese.
- Roast in oven for 10 min until the cheese melt. Add a small dollop of honey on top of each beet before serving.
- Fish: Wrap each piece of sea bass with bacon. Go over with the pepper mill.
- Heat up a skillet and sear the fish on each side to give the bacon a nice crispy surface.
- Place in an oven-proof dish and place in the oven to finish off for about for about 15 min.
- Serve each piece of fish, with 2 halves of beets and the parsnip puree.