Sea Bass With Fennel Salad, Parsnip Puree, and Orange Beurre Blanc

Name: Sea Bass With Fennel Salad, Parsnip Puree, and Orange Beurre Blanc
Yield: 4 Servings
Ingredients: 1 1/4 pounds parsnips, peeled, cut crosswise into 1/4-inch-thick slices; 6 tablespoons heavy whipping cream; 2 tablespoons fresh orange juice; 2 tablespoons white wine vinegar; 1 teaspoon honey; 1/2 teaspoon finely grated orange peel; 1/3 cup vegetable oil; 8 haricots verts or slender green beans; 1 small fennel bulb, quartered lengthwise, cored, thinly sliced with V-slicer (about 1 cup); 1 plum tomato, halved, seeded, cut into 1/4-inch cubes; 1 1/2 teaspoons chopped fresh chives; 3/4 teaspoon chopped fresh tarragon; 1 cup fresh orange juice; 1/2 cup dry white wine; 1/4 cup heavy whipping cream; 1/4 cup (1/2 stick) chilled butter, cut into 4 pieces; 1 1/2 tablespoons vegetable oil; 4 6-ounce black sea bass, Atlantic sea bass, or rock bass fillets with skin; 3 limes, peel and white pith cut off, limes cut into thin slices; 2 oranges, peel and white pith cut off, oranges cut into thin slices; 4 1/3-inch-thick papaya slices, cut from rounded end with seeds, seeded with slices kept intact; Microgreens* (for garnish)

By Kevin Cottle

September 29, 2009

Recipe notes