Roast fillet of sea bass with parsnip purée & caramelised garlic - Good Food Middle East
Give your romantic meal the MasterChef touch, with this impressive dish for two from Michel Roux Jr
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Ingredients
- 1 whole sea bass, about 300g
- olive oil
- 2 shallots, sliced
- 40g button mushrooms, sliced
- ½ tbsp white wine vinegar
- 200ml veal stock
- ½ tbsp butter
- 4 small shallots
- 10 garlic cloves
- 2½ parsnips
- 60ml milk
- ½ parsnip
- oil for deep-frying
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