Pan fried seabass with parsnip puree and honey roast heritage parsnips

Method Print recipe

1. Prepare the parsnip puree by dicing parsnips into even sizes and boil until soft
2. Drain and blend with butter and double cream until smooth, season with salt and pepper
3. 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
4. Drizzle cooked heritage parsnips with the honey and place in a very hot oven at 200oc for 3-5 minutes until golden brown & caramelised
5. 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
6. 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
7. Blanch the kale in boiling salted water for 2-4minutes and drain. Toss in butter and place in a small side dish
8. 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