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
Wasabi crust mixture
Fish
To serve
How it's done
Parsnip puree
Heat the butter in a pan. Add the shallot, sauté for approx. 3 mins. Add the parsnips and celeriac, cook for approx. 5 mins. Pour in the wine and reduce completely. Pour in the cream and water, bring to the boil, reduce the heat, cook over a medium heat for approx. 25 mins. until soft, puree, season.
Wasabi crust mixture
Mix the wasabi pistachios, butter, lemon zest and thyme, season with salt.
Fish
Season the fish fillets on both sides, place on a baking tray lined with baking paper. Spread the wasabi crust mixture over the fish fillets, press down.
To bake
Approx. 15 mins. in the centre of an oven preheated to 200°C, remove.
To serve
Plate up the parsnip puree and fish, drizzle the oil over the fish.
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