Black sea bass with sweet parsnips, arrowleaf spinach, and saffron-vanilla sauce from The French Laundry Cookbook by Thomas Keller

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Notes about this recipe

  • peaceoutdesign on January 11, 2021

    The spinach was easy and great with the orange zest. The parsnips were simple. After draining them from the cream cooking liquid I reduced it then added it back to the parsnips rather than than adding additional cream at the end. I made it per the recipe except for the sauce. I did not have mussels on hand (don't know why) so I just made a reduction with the saffron, chicken stock and the juice from 1/2 an orange. I then added the cream and butter per the recipe. It ended up great.

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