Page 181 - 2016TOHCookbook

PREPARATION
1. To make the parsnip purée, place the parsnips in a stockpot. Add the water and bring to a boil over high heat. Lower the heat to medium and simmer until the parsnips are very tender, about 25 minutes.
2. Meanwhile, in a small saucepan, heat the butter and cream over medium heat until the butter is completely melted and the cream is just beginning to come to a simmer, about 3 minutes.
3. Drain the parsnips in a colander. Place half of the parsnips in a food processor and purée until smooth. While the food processor is running, pour half of the cream mixture into the feed tube in a steady stream. Add the egg yolk and pulse to combine. The temperature should reach 160°F. Transfer the mixture to a large bowl and repeat the process with the remaining parsnips and cream mixture.
4. Fold the second batch of puréed parsnip mixture into the first batch using a rubber spatula. Stir in the yogurt, salt, pepper, nutmeg and chives. Cover and keep warm.
5. To make the tomato sauce, heat the oil in a large saucepan over medium heat. Add the tomatoes, lemon juice and salt and bring to a simmer. Turn heat to low and cook for 15 minutes, stirring occasionally. Remove from heat and stir in the basil.
6. Preheat oven to 400°F.
7. To make the crust mixture, in a large bowl, combine the Chex, parsley, mustard, salt and pepper. Drizzle with oil and mix well.
8. To make the halibut, brush each side of the fillets with olive oil and season with salt and pepper. Place the fish on a baking sheet and distribute the crust mixture evenly on top. Bake until topping is golden brown and fish is cooked through, 17 to 22 minutes.
9. To assemble, divide the parsnip purée among 10 serving plates and top each with a fish fillet. Top each fish fillet with 1 ounce of sauce and garnish with a lemon wedge. Serve immediately.
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