Black Sea Bass with Sweet Parsnips, Arrowleaf Spinach, and Saffron—Vanilla Sauce

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By Thomas Keller

Published 1999

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Black sea bass is an extremely versatile fish because of its neutral flavor and sturdy texture; it allows you to use your imagination in both cooking method and in the combinations of flavors you want. It’s a good fish to cook with the skin on, both for the dramatic visual appeal and for the flavor. This dish is a contrast in textures: the crisp skin on the moist flesh of the fish, and the toasty exterior of the spinach balls surrounding their soft interior. The sauce uses a mussel stock, b