Sauteed Chilean Sea Bass with Potato Parsnip Brandade with Piquillo Pepper Saffron Sauce

Ingredients

• 4 (7 ounce) Chilean sea bass fillets
• Salt and freshly ground pepper
• Olive oil, for sauteing
• Potato-Parsnip Brandade, recipe follows
• Piquillo Pepper Saffron Sauce, recipe follows
• 4 cloves garlic, coarsely chopped
• 1/2 cup olive oil, divided
• 8 ounces dried salt cod, rehydrated and flaked
• 3 large potatoes, peeled, cubed and boiled in salted water until soft
• 3 parsnips, peeled, cubed and boiled in salted water until soft
• 1/2 cup warm milk
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper
• 2 shallots, finely chopped
• 1 cup white wine
• 1/2 cup white wine vinegar
• Large pinch saffron
• 2 sticks cold unsalted butter, cut into small pieces
• 2 piquillo peppers (or 1 roasted red pepper), finely diced
• Salt and freshly ground white pepper

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag