Crispy Parsnip Trout with Lemon Cream Sauce - Riverence Provisions

Ingredients

• 1 medium parsnip
• Salt and pepper to taste throughout
• 1 cup vegetable oil
• 4 small russet potatoes, peeled and diced
• ½ cup whole milk, warmed
• 2 tablespoons butter
• 2 cloves garlic
• 6 tablespoons white wine
• 2 tablespoons fresh lemon juice
• 4 tablespoons 40% whipping cream
• 1/2 teaspoon chopped fresh garlic
• Pinch turmeric
• Pinch salt
• Pinch white pepper
• 4 tablespoons diced unsalted butter
• 1 tablespoon olive oil
• 2 small zucchini, cut into strips
• 4 small Roma tomatoes, seeded and diced
• 4 6-ounce Riverence Rainbow Trout fillets