Sauteed Chilean Sea Bass With Potato-Parsnip Brandade With Piquillo Pepper Saffron Sauce Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1233
FAT
271%
CHOL
133%
SOD
1476%

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Ingredients for 4 servings

Salt and freshly ground white pepper

3 large potatoes, peeled, cubed and boiled in salted water until soft

Salt and freshly ground pepper

1/2 cup white wine vinegar

4 (7 ounce) Chilean sea bass fillets

1 cup white wine

2 shallots, finely chopped

4 cloves garlic, coarsely chopped

Large pinch saffron

Olive oil, for sauteing

2 piquillo peppers (or 1 roasted red pepper), finely diced

Potato-Parsnip Brandade, recipe follows

2 tablespoons unsalted butter

Salt and freshly ground black pepper

2 sticks cold unsalted butter, cut into small pieces

8 ounces dried salt cod, rehydrated and flaked

1/2 cup warm milk

Piquillo Pepper Saffron Sauce, recipe follows

1/2 cup olive oil, divided

3 parsnips, peeled, cubed and boiled in salted water until soft

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