4 (7 ounce) chilean sea bass fillets |
salt and freshly ground pepper |
olive oil, for sauteing |
potato-parsnip brandade, recipe follows |
piquillo pepper saffron sauce, recipe follows |
4 cloves garlic, coarsely chopped |
1/2 cup olive oil, divided |
8 ounces dried salt cod, rehydrated and flaked |
3 large potatoes, peeled, cubed and boiled in salted water until soft |
3 parsnips, peeled, cubed and boiled in salted water until soft |
1/2 cup warm milk |
2 tablespoons unsalted butter |
salt and freshly ground black pepper |
2 shallots, finely chopped |
1 cup white wine |
1/2 cup white wine vinegar |
large pinch saffron |
2 sticks cold unsalted butter, cut into small pieces |
2 piquillo peppers (or 1 roasted red pepper), finely diced |
salt and freshly ground white pepper |