Start of by making the puree, peel the parsnips, roughly chop and place in a thick pan with milk. Cook until the parsnips are soft. Strain and leave the milk on the side. Whit a hand blender blend the milk with the parsnips until you have thick consistency. Season well. For the crispy beetroots you need to peel and slice to roughly 1.5inches thick and place in boiling water for 2 minutes. Immediately strain and place in hot frying oil until crisp. Put the beets on a paper towel season and set to one side. Season properly the fillets of fish. Set a non stick pan on high heat, drizzle with olive oil and once hot place the fish. Cook for 3 minutes on each side and finish with lemon zest and mint. On a warm plate set the puree, fish, beet roots and drizzle with olive oil.
Serves 2Email this Recipe Back to Tosca Restaurant - Jean Paul, Annette and Jonathan