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Pistachio Encrusted Sea Bass over Parsnip Puree Recipe

   
 

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     Pistachio Encrusted Sea Bass over Parsnip Puree

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   30 Min

Ingredients
4 Filet of Sea Bass
1/4 cup shelled pistachios
3 parsnips, peeled and chopped
3 leeks, light green part only, chopped
3 cloves of garlic
1 cup vegetable stock
1/4 cup heavy cream
salt and pepper to taste
 

Instructions
Bring vegetable stock, parsnips, leeks and garlic to a simmer. Cook until parsnips are al dente. Take off of the heat and let cool for 20 min. Pour the mixture into a blender or food processor and process until smooth. Fold in the cream. Season with salt and pepper
To prepare the Sea Bass, bring fish to room temperature. Cover with olive oil and salt and pepper. Dip the top of each piece of fish into the chopped pistachios. On a well oiled pan, place in the oven at 375 degrees F. for 10-15 minutes, or until inside of fish is flaky.
To serve, divide the puree in the center of the 4 plates. Place the fish directly on top of the puree. Garnish with a few sprigs of parsley.


Originally Submitted
4/1/2015





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