Salmon with Parsnip Pureé

Bring parsnips, cream, milk, and butter to a boil in a medium saucepan. Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes. Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt. Purée in a blender until smooth. Keep warm.

Preheat the skillet over medium heat. Add enough oil to cover a bottom of the pan, about 1-2 tablespoons. The oil should shimmer.

Dry the fish skin with paper towel then season on both sides generously with salt. Lay the fish skin side down, away from you so you do not get splattered by the hot oil. To make sure skin does not curl up apply light pressure on a fillet in the skillet until you feel the meat has started to relax, about 30 seconds. (initially the skin wants to shrink when in contact with hot oil). Cook skin side down for approximately 5 minutes depending on the thickness then turn it over carefully with spatula or fork.

90% of the cooking will be done skin side down so only cook with skin side up for 30 seconds or so. Remove from skillet and drain on paper towel.

Spoon some parsnip puree on the bottom of a deep plate. Carefully place the filet skin side up on the puree. We suggest serving this with roasted cauliflower and cherry tomatoes. Drizzle high-quality olive oil over your masterpiece. Eat !

(Toss the cauliflower with the olive oil, chopped garlic on a baking sheet; sprinkle with the salt and any spices you like and toss again. Roast until golden and tender, about 20 minutes)

1 pound parsnips, peeled and sliced uniformly

1/2 cup heavy cream

1/2 cup whole milk

2 tablespoons unsalted butter

Kosher Salt

High-Quality Extra Virgin Olive Oil