"The fishmonger is our friend," says Mary Ellen Carroll. She means that literally: Her friend Michael Isabell, who films her Itinerant Gastronomy projects, was a fishmonger. For the ICA dinner, Isabell suggested using a seasonal fish caught off Cape Cod that day. Any meaty, flaky white fish, like red snapper, sea bass or cod, would work.
More Seafood Recipes
2 pounds parsnips, peeled and cut into 1-inch lengths
6 tablespoons unsalted butter, at room temperature
1 cup all-purpose flour
Eight 6-ounce flaky white fish fillets with skin, such as red snapper, sea
bass or cod
Freshly ground pepper
Balsamic-Glazed Red Onions, for serving
How to Make It
In a large saucepan, cover the parsnips with cold water. Add a large pinch of salt and bring to a boil. Simmer the parsnips over moderate heat until very tender, about 25 minutes. Drain the parsnips well, reserving 1/2 cup of their cooking liquid.
In a food processor, pulse the parsnips until coarsely chopped. Add the reserved cooking liquid and 2 tablespoons of the butter and season with salt; process until smooth. Return the parsnip puree to the saucepan and keep warm.
Put the flour in a shallow bowl. Season the fish fillets with salt and pepper, then dredge them in the flour; tap to remove any excess flour. Melt 2 tablespoons of butter in each of 2 large nonstick skillets. Add 4 fillets to each skillet, skin side down. Cook over moderately high heat, turning once, until golden brown and cooked through, about 8 minutes.
Spoon the parsnip puree onto warmed plates. Top with the fish fillets, skin side up, and serve with the Balsamic-Glazed Red Onions.
The parsnip puree can be refrigerated overnight.
A blend of Chardonnay, Sauvignon Blanc and Picolit from Italy's Friuli region is versatile enough to pair well with both this delicate fish and the buttery parsnip puree.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.