Pan-Seared Namorado Sandperch with Caper Sauce and Parsnip Puree
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
4
Yield
4 servings
Calories
Approximately 450 calories
Dive into the elegance of the ocean with our Pan-Seared Namorado Sandperch with Caper Sauce, beautifully paired with a silky Parsnip Puree.
This dish showcases the Namorado Sandperch, pan-seared to perfection, achieving a crispy exterior while preserving its tender, flaky heart.
Drizzled with a tangy caper sauce, each bite is a harmonious blend of flavors that promises a gourmet experience.
The creamy parsnip puree serves as a lush, comforting base, making this dish a symphony of textures and tastes.
Whether aiming to dazzle your dinner guests or treating yourself to a sumptuous meal, this recipe is a testament to culinary artistry, inviting all to explore the depths of refined flavors.
This refined Pan-Seared Namorado Sandperch with Caper Sauce and Parsnip Puree recipe brings together the best of the sea and the comfort of the earth, offering a dining experience that’s both luxurious and deeply satisfying.
Ingredients
- For the Namorado Sandperch:
- 4 (6 oz) Namorado Sandperch fillets
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/4 cup capers, rinsed
- Juice of 1 lemon
- 1 tablespoon chopped parsley, for garnish
- For the Parsnip Puree:
- 1 lb parsnips, peeled and chopped
- 1 lb potatoes (optional, for a smoother texture), peeled and chopped
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- Salt and freshly ground black pepper, to taste
Instructions
- For the Parsnip Puree:
- Boil the parsnips (and potatoes, if using) in salted water until tender, about 20 minutes.
- Drain and return to the pot. Add butter and heavy cream. Mash until smooth. Season with salt and pepper to taste. Keep warm.
- For the Namorado Sandperch:
- Season the Namorado Sandperch fillets with salt and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat. Add the Namorado Sandperch fillets, skin-side down, and cook until the skin is crispy, about 4-5 minutes. Flip and cook for an additional 3-4 minutes, or until the Namorado Sandperch is cooked through.
- Remove the Namorado Sandperch from the skillet and set aside. In the same skillet, add capers and lemon juice. Cook for 1-2 minutes, scraping up any browned bits from the bottom of the skillet.
- Serve the Namorado Sandperch over the parsnip puree, drizzled with the caper sauce, and garnished with chopped parsley.
Tips & Tricks
- Pat the Namorado Sandperch dry before seasoning to ensure a crispy sear.
- For an extra smooth puree, pass the parsnip mixture through a fine sieve after mashing.
- The caper sauce can be personalized by adding garlic or shallots for more depth of flavor.
Mise en Place
Ingredients
Utensils
- Namorado Sandperch fillets
- Salt and freshly ground black pepper
- Olive oil
- Unsalted butter
- Capers
- Lemon juice
- Parsley
- Parsnips
- Potatoes (optional)
- Heavy cream
- Large skillet
- Large pot
- Potato masher or electric mixer
- Fine sieve (optional)
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