Pan-Roasted Tilefish With Parsnip Purée And Roasted Fall Vegetables

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James Beard


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8 baby orange carrots, unpeeled

8 baby yellow carrots, unpeeled

4 baby turnips, peeled and cut into quarters

8 bulbs of baby fennel, cut in half

1/4 cup olive oil

Salt and freshly ground black pepper, to taste

Fresh thyme

6 black peppercorns

3 springs fresh thyme

2 fresh bay leaves

1 pound parsnips, peeled and cut into large chunks

2 cups heavy cream

1/4 teaspoon cayenne pepper

Salt, to taste

4 five-ounce pieces of tilefish, bones and skins removed

1 teaspoon Kosher salt

1 teaspoon freshly ground white pepper

3 tablespoons vegetable oil

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