Pan seared Chilean sea bass, gooseberry sauce vierge, and parsnip puree.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mercer Culinary and FOH.
Gooseberry Vierge
INGREDIENTS
- 1/4 cup Chopped parsley
- 1/4 cup Halved gooseberries
- 3 cloves Garlic, sliced
- 1/4 ea. Onion, diced
- 1 tsp. Chile flake
- 1 tbsp. Capers + 1 tbsp. Liquid
- 1-2 cups Olive oil
- 1/2 – 1 cup Champagne vinegar
METHOD
- Mix ingredients in a deli cup and let sit for minimum 1 hr to overnight.
- Adjust seasoning.
Parnsip Puree
INGREDIENTS
- 3 ea. Parsnips
- 1 cup Cream
- Stock to cover
- 1/2 ea. Onion
- 4-5 cloves Garlic
METHOD
- Dice parsnips and add to a pot with garlic and onion.
- Add in cream and enough stock to cover with a bay leaf.
- Cook until tender and thickened.
- Puree.
Sear fish and baste with garlic and herbs.
