Pan-Seared Fish with Cider-Thyme Beurre Blanc, Rustic Parsnip-Potato Mash, and Caramelized Brussels Sprouts

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Pat the fish fillets dry with paper towels and season both sides with 4 g (3/4 tsp) salt and 1 g (1/2 tsp) black pepper. Set aside while you prepare the sides.

2. 2

   2. Place the parsnips and potatoes in a pot with the water and 4 g (3/4 tsp) salt. Bring to a boil over medium-high heat and cook for 15 to 18 minutes, until very tender.

3. 3

   3. Meanwhile, toss the Brussels sprouts with 15 ml (1 tbsp) olive oil, half of the chopped shallot, the honey, a pinch of salt, and the remaining black pepper. Spread on a tray and roast at 220°C / 425°F for 20 to 25 minutes, turning halfway through, until browned and caramelized.

4. 4

   4. For the sauce, place the apple cider, remaining shallot, 1 tsp fresh thyme, Dijon mustard, and apple cider vinegar in a small saucepan. Cook over medium heat for 8 to 10 minutes, until the liquid is reduced to about one-third.

5. 5

   5. Lower the heat to very low and whisk in 56 g (4 tbsp) cold butter, one cube at a time, to form a glossy, lightly thickened sauce. Do not let it boil. Adjust with a pinch of salt if needed. Keep warm.

6. 6

   6. Once the potatoes and parsnips are ready, drain well and return them to the hot pot for 30 seconds to evaporate excess moisture. Add the warm milk, 14 g (1 tbsp) butter, nutmeg, and a pinch of salt. Mash until rustic in texture. Cover to keep warm.

7. 7

   7. Heat a large skillet over medium-high heat with the remaining olive oil. Add the fish fillets and cook for 3 to 4 minutes on the first side, until well browned. Turn carefully, add the remaining butter and the remaining thyme, and cook 2 to 4 minutes more, basting the fish with the melted butter, until just cooked through and easily flaked.

8. 8

   8. Remove the fish from the heat and add the lemon juice over the fillets. Serve a bed of rustic mash, place the fish on top or alongside, spoon over the cider-thyme sauce, and add the caramelized Brussels sprouts. Serve immediately.