Alchemy's Seascape
Alchemy's Seascape
Ingredients
For the Pan-Seared Fish
- 1 1/2 pounds cod fillets, skin on or off, 6 ounce portions
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Creamy Parsnip Puree
- 1 1/2 pounds parsnips, peeled and roughly chopped
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 teaspoon kosher salt, or to taste
- 1/8 teaspoon white pepper, or to taste
For the Sautéed Vegetables
- 1 fennel bulb, large, thinly sliced, fronds reserved for garnish
- 2 carrots, medium, peeled and thinly sliced into rounds or half-moons
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 tablespoon fresh dill, finely chopped
For the Lemon Beurre Blanc
- 1 shallot, small, finely minced
- 1/4 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1/2 cup cold unsalted butter, cut into 1 tablespoon pieces
- 1/8 teaspoon kosher salt, or to taste
- 1/16 teaspoon white pepper, or a tiny pinch, or to taste
For the Toasted Panko Topping
- 1/2 cup panko breadcrumbs
- 1 tablespoon unsalted butter
- 1/2 teaspoon lemon zest
- 1 tablespoon fresh dill, finely chopped
- 1/8 teaspoon kosher salt
For the Roasted Red Pepper Coulis
- 2 red bell peppers, large, cored and seeded
- 1 garlic clove, peeled
- 1 tablespoon olive oil
- 1/4 cup vegetable broth
- 1/2 teaspoon red wine vinegar, optional, for brightness
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Parmesan Tuile
- 1/2 cup Parmesan cheese, finely grated
For Garnish
- 4 fresh dill sprigs
- 4 fennel fronds, reserved from fennel bulb
Instructions
- 1
Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone mat. To make the Parmesan tuiles, sprinkle 1 tablespoon mounds of grated Parmesan cheese onto the prepared baking sheet, leaving space between them. Bake for 5-7 minutes, or until golden brown and crispy. Carefully remove from the oven and, while still warm, gently drape them over a rolling pin or an inverted bowl to create a curved shape. Let cool completely to crisp up. Repeat with remaining cheese if necessary. Set aside.
⏱️ 15 min•🌡️ 375
- 2
Increase oven temperature to 400°F. Place the cored and seeded red bell peppers and garlic clove on a small baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 15-20 minutes, or until the peppers are softened and slightly charred. Transfer to a blender with 1/4 cup vegetable broth, red wine vinegar (if using), salt, and pepper. Blend until very smooth. Pass the coulis through a fine-mesh sieve into a small saucepan for an extra smooth consistency. Keep warm over low heat, stirring occasionally.
⏱️ 25 min•🌡️ 400
- 3
In a medium saucepan, cover the chopped parsnips with cold water and add a pinch of salt. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until very tender. Drain thoroughly. Return parsnips to the saucepan. Add heavy cream, butter, salt, and white pepper. Mash with a potato masher or use an immersion blender until smooth and creamy. Keep warm over very low heat, stirring occasionally.
⏱️ 20 min - 4
For the lemon beurre blanc, in a small saucepan, combine the minced shallot, dry white wine, and lemon juice. Bring to a simmer over medium heat and reduce until only about 1 tablespoon of liquid remains. Remove from heat. Gradually whisk in the cold butter, one piece at a time, until completely melted and emulsified. The sauce should be thick and glossy. Season with salt and white pepper to taste. Keep warm in a double boiler or a small bowl set over a saucepan of simmering water (do not let it get too hot or it will break).
⏱️ 15 min
- 5
In a small skillet, melt 1 tablespoon of butter over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown and crispy, about 3-5 minutes. Remove from heat and stir in the lemon zest, chopped fresh dill, and salt. Set aside.
⏱️ 5 min - 6
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced fennel and carrots. Sauté for 5-7 minutes, stirring occasionally, until tender-crisp. Season with salt and pepper. Stir in 1 tablespoon of chopped fresh dill. Keep warm.
⏱️ 10 min - 7
Pat the cod fillets dry with paper towels. Season generously on both sides with kosher salt and black pepper. Heat 2 tablespoons of olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat until shimmering. Carefully place the fish fillets skin-side down (if applicable) in the hot skillet. Sear for 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and continue to cook for another 3-5 minutes, or until the fish is opaque and flakes easily with a fork. Alternatively, if your fillets are very thick, you can transfer the skillet to the 400°F oven for a few minutes to finish cooking through.
⏱️ 10 min
- 8
To plate, spoon a generous dollop of the creamy parsnip puree onto the center of each serving plate, spreading it slightly to create a base. Arrange a portion of the sautéed fennel and carrots on top of the puree. Carefully place a pan-seared cod fillet on the vegetables. Drizzle the lemon beurre blanc generously over and around the fish. Dot the plate with small spoonfuls of the roasted red pepper coulis. Sprinkle the toasted panko topping over the fish and vegetables. Garnish with a fresh dill sprig, fennel fronds, and artfully place a Parmesan tuile on top or alongside the fish. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Alchemy's Seascape
Ingredients
For the Pan-Seared Fish
- 1 1/2 pounds cod fillets, skin on or off, 6 ounce portions
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Creamy Parsnip Puree
- 1 1/2 pounds parsnips, peeled and roughly chopped
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 teaspoon kosher salt, or to taste
- 1/8 teaspoon white pepper, or to taste
For the Sautéed Vegetables
- 1 fennel bulb, large, thinly sliced, fronds reserved for garnish
- 2 carrots, medium, peeled and thinly sliced into rounds or half-moons
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 tablespoon fresh dill, finely chopped
For the Lemon Beurre Blanc
- 1 shallot, small, finely minced
- 1/4 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1/2 cup cold unsalted butter, cut into 1 tablespoon pieces
- 1/8 teaspoon kosher salt, or to taste
- 1/16 teaspoon white pepper, or a tiny pinch, or to taste
For the Toasted Panko Topping
- 1/2 cup panko breadcrumbs
- 1 tablespoon unsalted butter
- 1/2 teaspoon lemon zest
- 1 tablespoon fresh dill, finely chopped
- 1/8 teaspoon kosher salt
For the Roasted Red Pepper Coulis
- 2 red bell peppers, large, cored and seeded
- 1 garlic clove, peeled
- 1 tablespoon olive oil
- 1/4 cup vegetable broth
- 1/2 teaspoon red wine vinegar, optional, for brightness
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Parmesan Tuile
- 1/2 cup Parmesan cheese, finely grated
For Garnish
- 4 fresh dill sprigs
- 4 fennel fronds, reserved from fennel bulb
Instructions
- 1
Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone mat. To make the Parmesan tuiles, sprinkle 1 tablespoon mounds of grated Parmesan cheese onto the prepared baking sheet, leaving space between them. Bake for 5-7 minutes, or until golden brown and crispy. Carefully remove from the oven and, while still warm, gently drape them over a rolling pin or an inverted bowl to create a curved shape. Let cool completely to crisp up. Repeat with remaining cheese if necessary. Set aside.
⏱️ 15 min•🌡️ 375 - 2
Increase oven temperature to 400°F. Place the cored and seeded red bell peppers and garlic clove on a small baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 15-20 minutes, or until the peppers are softened and slightly charred. Transfer to a blender with 1/4 cup vegetable broth, red wine vinegar (if using), salt, and pepper. Blend until very smooth. Pass the coulis through a fine-mesh sieve into a small saucepan for an extra smooth consistency. Keep warm over low heat, stirring occasionally.
⏱️ 25 min•🌡️ 400 - 3
In a medium saucepan, cover the chopped parsnips with cold water and add a pinch of salt. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until very tender. Drain thoroughly. Return parsnips to the saucepan. Add heavy cream, butter, salt, and white pepper. Mash with a potato masher or use an immersion blender until smooth and creamy. Keep warm over very low heat, stirring occasionally.
⏱️ 20 min - 4
For the lemon beurre blanc, in a small saucepan, combine the minced shallot, dry white wine, and lemon juice. Bring to a simmer over medium heat and reduce until only about 1 tablespoon of liquid remains. Remove from heat. Gradually whisk in the cold butter, one piece at a time, until completely melted and emulsified. The sauce should be thick and glossy. Season with salt and white pepper to taste. Keep warm in a double boiler or a small bowl set over a saucepan of simmering water (do not let it get too hot or it will break).
⏱️ 15 min - 5
In a small skillet, melt 1 tablespoon of butter over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown and crispy, about 3-5 minutes. Remove from heat and stir in the lemon zest, chopped fresh dill, and salt. Set aside.
⏱️ 5 min - 6
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced fennel and carrots. Sauté for 5-7 minutes, stirring occasionally, until tender-crisp. Season with salt and pepper. Stir in 1 tablespoon of chopped fresh dill. Keep warm.
⏱️ 10 min - 7
Pat the cod fillets dry with paper towels. Season generously on both sides with kosher salt and black pepper. Heat 2 tablespoons of olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat until shimmering. Carefully place the fish fillets skin-side down (if applicable) in the hot skillet. Sear for 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and continue to cook for another 3-5 minutes, or until the fish is opaque and flakes easily with a fork. Alternatively, if your fillets are very thick, you can transfer the skillet to the 400°F oven for a few minutes to finish cooking through.
⏱️ 10 min - 8
To plate, spoon a generous dollop of the creamy parsnip puree onto the center of each serving plate, spreading it slightly to create a base. Arrange a portion of the sautéed fennel and carrots on top of the puree. Carefully place a pan-seared cod fillet on the vegetables. Drizzle the lemon beurre blanc generously over and around the fish. Dot the plate with small spoonfuls of the roasted red pepper coulis. Sprinkle the toasted panko topping over the fish and vegetables. Garnish with a fresh dill sprig, fennel fronds, and artfully place a Parmesan tuile on top or alongside the fish. Serve immediately.
⏱️ 5 min