Sea Bass, Parsnips, Spinach, & Vanilla-Saffron Sauce

The skin of the fish was very crispy and offered a nice texture change-up to the rest of the dish. The key was ensuring that the skin was bone dry before slapping it down in the saute pan.

And surprisingly the spinach was a strength. I’m not a spinach fan, but it was fantastic cooked the way it was here.

Recipe from The French Laundry Cookbook.

The recipe is too involved to repeat here, but I’ll definitely be making this again. The base sauce was a reduction of the mussel-broth I made yesterday, combined with vanilla bean, saffron, cream and beurre monte (butter whisked constantly during melting to keep it from seperating.) The parsnips were boiled in cream and run through a ricer (I don’t own a tamis.)

The spinach was wilted with orange zest (which was later removed.)

So delicious.