Black Sea Bass with Sweet Parsnips, Arrowleaf Spinach, and Saffron—Vanilla Sauce from The French Lau

Name: Black Sea Bass with Sweet Parsnips, Arrowleaf Spinach, and Saffron—Vanilla Sauce from The French Lau
Ingredients: 1 cup crisp, dry white wine, preferably Sauvignon Blanc; 10 tablespoons (5 ounces) unsalted butter, cut into 8 pieces; Six 2- by 3-inch pieces black sea bass fillet, (about 6 ounces each) skin on (see Crisping Skin); 2 large cloves garlic, peeled; Reserved 1 cup mussel stock (from above); Three 2-inch strips orange zest (removed with a vegetable peeler); ¼ teaspoon saffron threads; Pinch of kosher salt; Kosher salt and freshly ground white pepper; 2 bay leaves; ¾ teaspoon olive oil; 2 parsnips (about 5 ounces), peeled; 2 teaspoons unsalted butter; ½ vanilla bean, split; ½ cup water; 1½ teaspoons heavy cream; 4 sprigs thyme; 1 cup plus 1 tablespoon heavy cream; 6 ounces spinach, washed and tough stems removed; 1 teaspoon unsalted butter; Kosher salt; Canola oil; 18 mussels, scrubbed and debearded; 1 large shallot, peeled

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Black sea bass is an extremely versatile fish because of its neutral flavor and sturdy texture; it allows you to use your imagination in both cooking method and in the combinations of flavors you w...

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Ingredients

1 cup crisp, dry white wine, preferably Sauvignon Blanc
10 tablespoons (5 ounces) unsalted butter, cut into 8 pieces
Six 2- by 3-inch pieces black sea bass fillet, (about 6 ounces each) skin on (see Crisping Skin)
2 large cloves garlic, peeled
Reserved 1 cup mussel stock (from above)
Three 2-inch strips orange zest (removed with a vegetable peeler)
¼ teaspoon saffron threads
Pinch of kosher salt
Kosher salt and freshly ground white pepper
2 bay leaves
¾ teaspoon olive oil
2 parsnips (about 5 ounces), peeled
2 teaspoons unsalted butter
½ vanilla bean, split
½ cup water
1½ teaspoons heavy cream
4 sprigs thyme
1 cup plus 1 tablespoon heavy cream
6 ounces spinach, washed and tough stems removed
1 teaspoon unsalted butter
Kosher salt
Canola oil
18 mussels, scrubbed and debearded
1 large shallot, peeled