Serves: 4
Total Calories: 528

1 1/4 pounds parsnips diced
1 quart whole milk
2 vanilla pods cut in half
16 pieces baby fennel thoroughly washed
3 whole black peppercorns
2 star anise
1 cinnamon stick
1 teaspoon ground cumin
4 cups orange juice
salt and pepper to taste
2 tablespoons canola oil
4 (6 ounce) sturgeoun fillets, about 1 inch thick
4 tablespoons unsalted butter
4 ounces sevruga caviar

Place the parsnips, milk, and vanilla pods in a heavy saucepan. Add water, if needed, to cover the parsnips. Bring to a boil and then immediately reduce heat to medium-low; simmer 20–30 minutes until parsnips are tender. Strain the parsnips, reserving the cooking liquid, and remove the pods. In a blender, puree the parsnips until smooth, adding a little cooking liquid, if necessary. Set aside and keep warm.

In a heavy saucepan, place fennel, peppercorns, star anise, cinnamon stick, and cumin. Cover with the orange juice and bring to a boil. Reduce heat to very low, cover, and cook for 10–15 minutes. Remove fennel and continue to reduce sauce another 5–7 minutes. Strain, season with salt and pepper, and keep warm.

Preheat oven to 350 degrees.

In a large, heavy, ovenproof skillet, heat the oil over medium heat. Sear the fish until golden brown, about 2–3 minutes on each side. Place fish in the oven, cover lightly with foil and cook until opaque, about 6–8 minutes. Remove from oven and top each fillet with 1 tablespoon butter. Spread the parsnip puree equally in the center of each plate, leaving 2-inch rims around the edge. Place 4 braised fennel pieces on the puree. Place the fillets on top and dollop with caviar. Drizzle the spiced orange juice sauce over the fish and fennel-topped puree.

Nutritional Facts:

Serves: 4
Total Calories: 528
Calories from Fat: 205

More Recipes from the Taste of Broadway Cookbook:
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Caviar Crusted Sturgeon
Camarao con Coco
Tilapia with Crabmeat Dressing
Seared Sea Scallops on Spinach Beds
Mustard Crusted Salmon with Mustard Beurre Blanc
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Salmao a Brazileira
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Black Sea Bass with Potatoes, Asparagus, and Citrus Dressing
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Chilean Tilapia with Eggplant and Olive Sauce
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