Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Parsnip puree
Parsnips
Crispy capers
Fish
How it's done
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Parsnip puree
Cook the parsnips in boiling salted water for approx. 20 mins. until soft. Add the parsley for the final minute, drain and retain 100 ml of the cooking water. Puree the parsnips and parsley with the reserved cooking water and oil until smooth, season.
Parsnips
Heat the oil in a wide frying pan. Add the parsnips, fry for approx. 5 mins., turning occasionally. Reduce the heat, add the shallots, cook for a further 2 mins. Add the Vermouth and reduce almost completely. Pour in the water, bring to the boil, season with salt. Cover and cook for approx. 10 mins. until soft. Keep the puree and parsnips warm.
Crispy capers
Heat the oil in the same pan. Stir fry the almonds, capers and breadcrumbs for approx. 5 mins. until crispy. Set aside the crispy capers.
Fish
Season the fish fillets. Heat the oil in a non-stick frying pan. Fry the fish for approx. 2 mins. on each side. Serve the fish with the parsnip puree and parsnips. Sprinkle the crispy capers on top.
How-tos
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