INGREDIENTS

INSTRUCTIONS

To prepare the fish, skin the fillets if necessary. Mix the brioche
crumbs with the horseradish, parsley, butter, salt and pepper. Place
the fillets on a greased baking sheet, top with a layer of the  crumbs,
and set aside. Bring the stock to a boil, and reduce to 1 1/2  cups.
For the pur'ee, boil the parsnips in salted water until very tender,
about 10 to 12 minutes. Drain and place in a saucepan with the cream.
Cook over medium heat for 5 minutes. Puree the mixture in a food
processor fitted with the steel blade. Season with salt and pepper to
taste.  To cook the fish, heat the oven to 500 degrees. Bake the fish
fillets  for 8 minutes, or until the fish is cooked and the top is
lightly  browned.  To serve, place two fish fillets on a plate, and
pipe some of the  parsnip puree between the fillets. Drizzle a few
tablespoons of stock  around the fish, and then a small amount of the
anchovy oil. Serve  immediately. Serves 6.  Created by Will Greenwood,
executive chef of The Jefferson Hotel,  Washington, D.cup, expressly
for the IXth International Conference on  Gastronomy of the American
Institute of Wine and Food, New Orleans,  Louisiana, January 30, 1992
Converted by MC_Buster.  Recipe by: Good Morning America  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3219
Calories From Fat: 1401
Total Fat: 158.2g
Cholesterol: 1511.6mg
Sodium: 2925.9mg
Potassium: 7372.6mg
Carbohydrates: 160.8g
Fiber: 38.2g
Sugar: 52g
Protein: 285.3g