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Sauteed Chilean Sea Bass with Potato-Parsnip Brandade with Piquillo Pepper Saffron Sauce (Bobby Flay) Recipe

Sauteed Chilean Sea Bass with Potato-Parsnip Brandade with Piquillo Pepper Saffron Sauce (Bobby Flay) Recipe

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Sauteed Chilean Sea Bass with Potato-Parsnip Brandade with Piquillo Pepper Saffron Sauce (Bobby Flay)

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Ingredients:

Serving

4 (7 oz) chilean sea bass fillets
salt and freshly ground pepper
olive oil, for sauteing
potato-parsnip brandade, recipe follows
piquillo pepper saffron sauce, recipe follows
4 cloves garlic, coarsely chopped
1/2 cup olive oil, divided
8 oz dried salt cod, rehydrated and flaked
3 large potatoes, peeled, cubed and boiled in salted water until soft
3 parsnips, peeled, cubed and boiled in salted water until soft
1/2 cup warm milk
2 tbsp unsalted butter
salt and freshly ground black pepper
2 shallots, finely chopped
1 cup white wine
1/2 cup white wine vinegar
large pinch saffron
2 sticks cold unsalted butter, cut into small pieces
2 piquillo peppers (or 1 roasted red pepper), finely diced
salt and freshly ground white pepper

Directions:

Brush oil on both sides of fish and season with salt and pepper. Heat saute pan over medium high heat. Place the fish skin-side down and saute until golden brown, about 2 to 3 minutes. Turn over and continue cooking for 2 to 3 minutes.
Place a large spoonful of brandade onto a warmed dinner plate. Balance one Sauteed sea bass fillet on one side of the brandade. Drizzle the whole plate with the Piquillo Pepper Saffron Sauce.
Potato-Parsnip Brandade:
Place garlic and 1/4 cup oil in a small saucepan and slowly heat over medium heat until the garlic turns a light golden brown. Place the garlic and a few tablespoons of the oil in a food processor with the salt cod and process until smooth. Pass the potatoes and parsnips through a food mill into a large bowl. Add the salt cod puree, milk and remaining olive oil and stir until combined. Stir in the butter and season with salt and pepper to taste. Keep warm.
Piquillo Pepper Saffron Sauce:
Place shallots, wine, vinegar and saffron in a medium non-reactive pot and cook until the liquid is reduced to 1 tablespoon. Slowly begin whisking in the butter until the sauce emulsifies. Season with salt and pepper, to taste, and fold in the piquillo peppers.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1095.57 Kcal (4587 kJ)
Calories from fat	736.15 Kcal
		% Daily Value*
Total Fat	81.79g	126%
Cholesterol	238.85mg	80%
Sodium	4094.7mg	171%
Potassium	1468.47mg	31%
Total Carbs	33.17g	11%
Sugars	10.45g	42%
Dietary Fiber	4.64g	19%
Protein	48.15g	96%
Vitamin C	9.9mg	16%
Vitamin A	1.6mg	54%
Iron	1.6mg	9%
Calcium	205.5mg	21%

Amount Per 100 g
Calories	242.68 Kcal (1016 kJ)
Calories from fat	163.07 Kcal
		% Daily Value*
Total Fat	18.12g	126%
Cholesterol	52.91mg	80%
Sodium	907.03mg	171%
Potassium	325.29mg	31%
Total Carbs	7.35g	11%
Sugars	2.31g	42%
Dietary Fiber	1.03g	19%
Protein	10.67g	96%
Vitamin C	2.2mg	16%
Vitamin A	0.4mg	54%
Iron	0.4mg	9%
Calcium	45.5mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

27.9

Points
29

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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