Name: Black Sea Bass with Sweet Parsnips, Arrowleaf Spinach, and Saffron—Vanilla Sauce
Yield: Makes 6 Servings
Cuisine: French
Ingredients: Kosher salt; 6 ounces spinach, washed and tough stems removed; 18 mussels, scrubbed and debearded; 2 large cloves garlic, peeled; 1 cup plus 1 tablespoon heavy cream; ½ cup water; Pinch of kosher salt; 1 large shallot, peeled; ¾ teaspoon olive oil; Reserved 1 cup mussel stock (from above); 1½ teaspoons heavy cream; ¼ teaspoon saffron threads; Six 2- by 3-inch pieces black sea bass fillet, (about 6 ounces each) skin on (see Crisping Skin); Kosher salt and freshly ground white pepper; 10 tablespoons (5 ounces) unsalted butter, cut into 8 pieces; Canola oil; ½ vanilla bean, split; 1 cup crisp, dry white wine, preferably Sauvignon Blanc; 1 teaspoon unsalted butter; 2 teaspoons unsalted butter; Three 2-inch strips orange zest (removed with a vegetable peeler); 2 parsnips (about 5 ounces), peeled; 2 bay leaves; 4 sprigs thyme

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

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