Recipes
Date posted: 01/09/2020
Ingredients
| Parsnips (for puree) | 200g |
| Everyday Favourites salted butter | 20g |
| Double cream | 20ml |
| Heritage parsnips | 4 |
| Pure olive oil | 5ml |
| Everyday Favourites squeezy clear blossom honey | 5g |
| Casa de Mare sea salt flakes | 2g |
| Seabass fillet 120-140g | 2 |
| Kale | 20g |
Method
- Prepare the parsnip puree by dicing parsnips into even sizes and boil until soft
- Drain and blend with butter and double cream until smooth, season with salt and pepper
- Peel the heritage parsnips and leave them whole. Place on a baking sheet lines with parchment paper then drizzle with olive oil and bake for 5-8 mins at 180oc until cooked
- Drizzle cooked heritage parsnips with the honey and place in a very hot oven at 200oc for 3-5 minutes until golden brown & caramelised
- To make the parsnip crisps, peel your parsnip and thinly slice using a mandolin slicer. Deep fry the slices at 170oc until golden in colour and crisp. Drain and dry on paper towel to remove excess oil and sprinkle with salt
- Rub the seabass fillet with olive oil and pan fry skin down until crispy. Turn the seabass to continue to cook flesh side down for 3-6 minutes
- Blanch the kale in boiling salted water for 2-4minutes and drain. Toss in butter and place in a small side dish
- Assemble the elements in a serving dish of your choice, starting with the puree, seabass and then topped with heritage and crisped parsnips, drizzle with a little olive oil, top with a pinch of salt and serve alongside the kale