Bb\el" Sen B a s s w i t h Sweet Pars n i p s . Arrowlenr S p i nach . a n d S a rrron-Va n i l i a Sauce
----- 'oďż˝---MUSSEL STOCK
1 8 mussels, scrubbed and debeorded
6 ounces spinach, washed and tough
1/.. teaspoon saffron threads
l lh. teaspoons heavy cream
2 large cloves garlic, peeled
Kosher salt
1 large shallot, peeled
2 teaspoons unsalted butter
4 sprigs thyme
PA R S N I P
2 boy leaves
2 parsnips (about 5 ounces), peeled
1 cup crisp, dry white wine, preferably Souvignon Blanc
1 cup plus I tablespoon heavy cream
Conolo oil Six 2- by 3-inch pieces block sea boss fillet (about
Pinch of kosher soh
1 teaspoon unsalted buHer
B
cut into 8 pieces BASS
112 cup water
SPINACH
JIA teaspoon olive oil
1 0 tablespaons (5 ounces) unsolted buHer,
PUREE
Three 2-inch strips orange zest (removed with a vegetable peeler)
Reserved 1 cup mussel stock (from above)
stems removed
6 ounces each), skin on (see On Crisping Skin, page 147)
S A F F R O N -VA N I L L A S A U C E
Kosher salt and freshly ground white pepper
112 vanilla bean, split
lack sea bass is an extremely versatile fish because of its neutral
FOR T H E S P I N A C H :
flavor and sturdy texture; it allows you to use your imagination i n
with the olive oil. Heat the oil until it is hot and the zest begins to ripple
Place the strips o f orange zest i n a large skillet
both cooking method a n d in t h e combinations o f flavors you want. It's a
from the heat. Add the spinach and sprinkle with salt (scasoning the
good fish to cook with the skin on. both for the dramatic visual appeal
spinach before it wilts ensures even seasoning. Cook the spinach until it
and for the flavor. This dish is a contrast in textures: the crisp skin on
wilts. then continue to cook for another 2 to 3 minutes to evaporate the
the moist flesh of the fish. and the toasty exterior of the spinach balls
moisture. Remove the spinach from the pan and separate it into 6 parts.
surrounding their soft interior. The sauce uses a mussel stock. but not
Take each pile of spinach. place it in a clean tea towel. and twist the towcl
the cooked mussels; the mussels would be delicious seIVed cold with
around the spinach to squeeze out any remaining liquid and form a
Sauce Gribiche (page 2 1 4) .
compact ball. Remove from the towel. Refrigerate the spinach balls until ready to complete the dish.
146
F O R T H E M U S S E L S T O C K : Place the mussels in a pot with the garlic.
FOR
shaBot. thyme. bay leaves. and wine. Cover the pot and bring to a boil;
Beginning at the narrow end. cut Ill-inch pieces. When the parsnip half
THE
PA R S N I P
P U R E E ; Slice the parsnips lengthwise in half.
remove each mussel as soon as it opens. Reserve the mussels for another
widens. about one third of the way up. split it lengthwise again and
use. Strain the mussel stock through a chinois (sec page 73).
continue to cut. (You want to keep the pieces about the same size.)
The F r e n c h L a u n d r y C o o k b o o k