Try this Striped Bass in Horseradish Crust In Anchovy Broth with Par recipe, or contribute your own.Suggest a better description
To prepare the fish, skin the fillets if necessary. Mix the brioche crumbs with the horseradish, parsley, butter, salt and pepper. Place the fillets on a greased baking sheet, top with a layer of the crumbs, and set aside. Bring the stock to a boil, and reduce to 1 1/2 cups. For the puree, boil the parsnips in salted water until very tender, about 10 to 12 minutes. Drain and place in a saucepan with the cream. Cook over medium heat for 5 minutes. Puree the mixture in a food processor fitted with the steel blade. Season with salt and pepper to taste. To cook the fish, heat the oven to 500 degrees. Bake the fish fillets for 8 minutes, or until the fish is cooked and the top is lightly browned. To serve, place two fish fillets on a plate, and pipe some of the parsnip puree between the fillets. Drizzle a few tablespoons of stock around the fish, and then a small amount of the anchovy oil. Serve immediately. Serves 6. Created by Will Greenwood, executive chef of The Jefferson Hotel, Washington, D.cup, expressly for the IXth International Conference on Gastronomy of the American Institute of Wine and Food, New Orleans, Louisiana, January 30, 1992 Recipe by: Good Morning America
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|Serving Size: 1 Serving (3174g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1059 (78%)|
|Amt Per Serving||% DV|
|Total Fat 117.6g||157 %|
|Saturated Fat 69g||345 %|
|Monounsaturated Fat 34.1g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 320.8mg||99 %|
|Sodium 2389.9mg||82 %|
|Potassium 1403.8mg||37 %|
|Total Carbohydrate 44.7g||13 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 44g|
|Protein 32.4g||46 %|
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Calories per serving: 1356
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