Easiest Way to Prepare Perfect Barramundi with sweet parsnips, arrow leaf spinach and saffron vanilla sauce

Barramundi with sweet parsnips, arrow leaf spinach and saffron vanilla sauce. Barramundi's health benefits include its ability to lose weight, strengthen bones, improve eye health, prevent diabetes and some cancers, balance your Barramundi has a gentle, mild flavor that makes it appealing for all the seafood lovers in the world. The flesh of the fish is pearly pink in color and it has. I made "Black Sea Bass with Sweet Parsnips, Arrowleaf Spinach, and Saffron-Vanilla Sauce" and filmed it.

I put two dozen mussels in a pot with a few garlic cloves, a shallot, some thyme and bay leaves, as well as a cup of white wine I cooked them until the orange zest started to ripple and pop. I then added the fresh spinach and cooked it until the spinach was. Strain the sauce in mix for several seconds with an immersion blender to emulsify (if you do not have an immersion blender, you can use a regular one, but rinse out the blender container with hot. You can cook Barramundi with sweet parsnips, arrow leaf spinach and saffron vanilla sauce using 29 ingredients and 20 steps. Here is how you cook it.

Ingredients of Barramundi with sweet parsnips, arrow leaf spinach and saffron vanilla sauce

1. It's of Mussel stock:.
2. It's 18 of mussels, scrubbed and clean.
3. It's 2 of large clove garlic, peeled.
4. It's 1 of large shallot, peeled.
5. Prepare 4 of spring thyme.
6. You need 2 of bay leaves.
7. Prepare 1 cup of dry white wine Sauvignon blanc.
8. Prepare of Spinach:.
9. Prepare 3 (2 inch) of strips orange zest (removed with a vegetable peeler).
10. It's 3/4 tsp of olive oil.
11. It's 170 g of spinach, washed and tough stem removed.
12. Prepare of Kosher salt.
13. It's 2 tsp of unsalted butter.
14. You need of Parsnip puree.
15. Prepare 2 of parsnips peeled.
16. You need 1 cup of plus 1 tbsp heavy cream.
17. Prepare 1/2 cup of water.
18. Prepare Pinch of kosher salt.
19. It's 1 tsp of unsalted butter.
20. It's of Saffron vanilla sauce:.
21. You need 1/2 of vanilla bean, split.
22. Prepare of Reserved 1 cup mussel stock (from above).
23. It's 1/4 tsp of saffron threads.
24. It's 1 1/2 tsp of heavy cream.
25. You need 10 tbsp of unsalted butter cut into 8 pieces.
26. It's of Barramundi:.
27. Prepare of Canola oil.
28. It's 3 (5 inch) of pieces barramundi fillet, skin on.
29. Prepare of Kosher salt and ground white pepper.

Barramundi, also known as Asian sea bass, is topped with a lemon-butter-basil sauce for a flavorful main dish for dinner parties. If you're craving a sweet fall treat, look no further than these apple crumble recipes. Crumbles get their name because the fruit filling is typically covered with a crumbly. Striped Bass with Sweet Parsnips, Arrowleaf Spinach and Saffron-Vanilla Sauce. (adapted from the French Laundry Cookbook).

Barramundi with sweet parsnips, arrow leaf spinach and saffron vanilla sauce instructions

1. For the mussel stock: Place the mussels in a pot with the garlic, shallot, thyme and bay leaves and wine. Cover the pot and bring to a boil. Remove each mussel as soon as it opens. Reserve the mussels for another use. Strain the mussel stock through a chinois..
2. For the spinach: Place the strips of orange peels in a large skillet with olive oil. Heat the oil until it’s hot and the peels begins to ripple from the heat..
3. Add the spinach and sprinkle with salt (seasoning the spinach before it wilts ensures even seasoning). Cook the spinach until it wilts, then continue to cook for another 2 to 3 minutes to evaporate the moisture..
   
4. Remove the spinach from the pan and separate it into 6 parts. Take each pile of spinach, place it in a clean tea towel and twist the tower around the spinach to squeeze out any remaining liquid and form a compact ball. Remove from tower and refrigerate the spinach ball until ready to complete the dish..
   
5. For the parsnip puree: Slice the parsnips lengthwise in half. Beginning at the narrow end, cut 1/2 inch pieces..
6. When the parsnip half widens, about one third of the way up, split it lengthwise again and continue to cut..
7. Place the cut parsnips in a saucepan with 1 cup of the heavy cream, the water, and salt. Bring to a boil, lower the heat and simmer gently for 25 to 30 minutes or until the parsnips are completely soft..
   
8. Strain the parsnips, reserving the cream and scrape the parsnips through a tamis with a plastic scraper..
   
9. Put the puree in a bowl and stir in enough of the strained cream to give them the texture of mashed potatoes. Transfer to a small saucepan and keep in a warm place..
   
10. Preheat the oven to 180ºC.
11. For the saffron vanilla sauce: Scrape the seeds from the vanilla bean into a small saucepan and add the vanilla pod, mussel stock, and saffron thread..
12. Bring the stock to the simmer, then simmer until reduced to glaze (1 to 1 1/2 tbsp)..
13. Add the cream and simmer for a few more seconds..
14. Over medium heat, whisk in the butter bit by bit. It is critical to maintan the sauce at the correct temperature, as it can break if it becomes too hot or cold..
15. Strain the sauce and mix for several seconds with an immersion blender to emulsify (if you don’t have an immersion blender, you can use a regular one, but rinse out the blender container with hot water before adding the sauce, so it stays warm. Keep the sauce in a warm place..
    
16. To complete: Melt the 2 tsp butter in a small ovenproof skillet and roll the spinach balls around in it. Place the skillet in the oven to warm while you cook the fish..
    
17. Heat 1/2 inch of oil in a large skillet over medium high heat. Season the fish with salt and pepper. When the oil is hot, add the fish fillet, skin side down. Press a lid or another pan down on the fish to flatten the fillets and keep the skin in direct contact with the skillet..
18. Cook this way for a minutes, or until the fish is set. Remove the lid and continue to cook for another 2 - 3 minutes, or until the fillets are almost cooked. Turn the fillets and “kiss” (briefly cook) the flesh side of the fish. Remove the fillets from the pan..
    
19. While the fish cooks, reheat the parsnips over low heat and stir in remaining 1 tablespoon cream and the butter..
20. Place a pool of sauce on each serving plate. Spoon some parsnip puree into the center of the sauce and to the puree with spinach ball. Set the fish fillets, skin side up, on the spinach and serve..
    
    
    

Scrape the seeds from the vanilla bean into a small saucepan and add the vanilla pod, mussel stock, and saffron threads. Bring the stock to a simmer and reduce to a glaze. It's Sea bass with sweet parsnips and arrowleaf spinach with saffron vanilla sauce. Add the spinach and sprinkle with salt (seasoning the spinach before it wilts ensures even seasoning). Hello everyone I'm sharing another great recipe video with y'all for whenever your feeling that taste for seafood and pasta together this will be the recipe.