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1
Essence, recipe follows
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2
Preheat the oven to 400 degrees F.
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3
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way up.
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4
Heat over medium heat until a deep-fry thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.)
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5
Season the fish fillets with Essence.
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6
Wrap 3 pieces of the bacon tightly around each fillet.
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7
In a large ovenproof saute pan, heat 2 tablespoons of olive oil.
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When the oil is hot, add the wrapped fish and sear for 2 minutes on the first side.
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9
Flip the fillets over and place the pan in the oven and roast for 6 to 8 minutes.
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10
Season the sliced vegetables with olive oil and Essence.
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11
Place the vegetables on the grill and cook for 2 minutes on each side.
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12
Remove the vegetables from the grill and dice.
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13
In a large saute pan, heat 2 tablespoons of olive oil.
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14
When the oil is hot, add the onions and saute for 1 minute.
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Add the diced vegetables, shallots and garlic and saute for 2 minutes.
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Season the mixture with salt and pepper.
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Stir in the balsamic and simmer for 1 minute.
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Stir in the olives, tomatoes and stock.
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Bring the liquid to a simmer and cook for 3 to 4 minutes.
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Reseason, if needed.
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Stir in the butter and remove from the heat.
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22
Place the parsnip strips in the hot oil and fry until golden brown, about 1 minute, stirring constantly to prevent the parsnips from sticking.
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23
Remove the parsnips from the oil and drain on a paper-lined plate.
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Season the parsnips with salt and pepper.
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25
To serve, spoon some of the mashed potatoes in the center of each plate.
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Lay each fillet directly on top of the potatoes.
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Spoon the sauce over the fish.
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Garnish each plate with some of the fried parsnips, basil and cheese and serve immediately.
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29
Combine all ingredients thoroughly.
