for 4 person

Parsnip puree

500 g	parsnips, peeled, chopped
	salted water, boiling
1 bunch	flat-leaf parsley, roughly chopped
1 tbsp	olive oil
	salt and pepper to taste

Parsnips

1 tbsp	olive oil
500 g	parsnips, peeled, chopped
2	shallots, sliced
½ dl	dry white vermouth (e.g. Noilly Prat)
1 dl	water
½ tsp	salt

Crispy capers

2 tbsp	olive oil
40 g	flaked almonds
40 g	capers, drained, finely chopped
30 g	panko breadcrumbs or regular breadcrumbs

Fish

4	turbot fillets (each approx. 150 g)
½ tsp	salt
a little	pepper
1 tbsp	olive oil

How it's done

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.

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