8 oz Chilean sea bass fillet (or fish fillet of your choice)
2 parsnips
2 medium red potatoes
1 tbsp butter
Cauliflower florets (you really only need about a small handful)
Heavy whipping cream
Chives
Olive oil
Salt + Pepper
Hawaiian Pink Sea Salt (optional) Thanks Wendi + Barry for this gift

Recipe (serves 2)

Mashed Potatoes

• Wash the potatoes and cut into small chunks leaving the skin on
• Place the potatoes in a small pot and cover with heavy whipping cream. I used the leftover cream from the cauliflower puree.
• Simmer on low heat until the potatoes fall apart. (Warning, heating cream on high heat will cause it to boil over, so keep a watchful eye)
• Strain the potatoes through a sieve and reserve the cream. Mash the potatoes and add in chopped chives, 1 tbsp butter and enough of the reserved cream and mix until it has a creamy consistency
• Season with salt and pepper to taste.
• Set it in a warm place

Roasted Cauliflower Florets

• Remove the small florets from the top of the cauliflower
• Rinse and dry and coat it with a little olive oil
• Place florets in a oven safe pan and roast it at 350F until golden brown.

Parsnip Puree

• Peel the parsnip and cut into small uniform chunks
• Place it in a small pot and cover with heavy whipping cream
• Simmer on low heat until the parsnip is tender and break apart
• Strain the parsnip through a sieve and reserve the cream
• Using a spatula, push the parsnip through the sieve into a bowl. (Another option is to use a food mill)
• Add enough cream back into the parsnip until a creamy consistency is achieved
• Season with salt and pepper to taste

Chilean Sea bass

• Rinse the sea bass under cold water
• Cut the 8oz portion into 2 equal pieces
• Pat dry with paper towel, especially the skin
• Season the flesh with salt and pepper
• In a stainless steel pan, heat on high until the pan is hot, reduce the heat to medium high heat.
• Add enough oil to cover the base of the pan and lay the fish skin side down
• To prevent the fish from curling during cooking, place a clean pan on top of the fish.
• Cook the fish undisturbed until the skin is golden brown, about 5 minutes. Use a spoon to spoon hot oil on top of the fish to help cook the fish.
• Turn the fish over and sear the flesh side until golden brown, about 2-3 minutes or until the fish is cooked through. If your fillet is really thick, you can place it in an oven at 350F for 5-7 minutes.
• Remove the fish from the stove and place it on a paper towel to remove the excess fat
• To assemble, take a dollop of the parsnip puree and spread it evenly with an offset spatula. place the fish, skin side up, on one side of the puree. With 2 spoons, form a quenelle with the mash potatoes and set it on the other side of the fish. Sprinkle the roasted cauliflower florets and pink Hawaiian sea salt around the plate