White on white final product photo

White on White

Pollack with Mashed Potatoes & Parnsnips

1 pound potatoes, peeled and quartered

1 pound parsnips (turnips, celeriac), peeled and cut into 1/2-inch pieces

about 2 cups milk

Kosher or sea salt

2 tablespoons unsalted butter

a few scrapes of nutmeg

chopped fresh parsley

Place the potatoes and parsnips in a medium pot. Cover with milk by ½-inch (if not enough milk, add water) – liquid should just cover the vegetables. Stir in 1 teaspoon salt and bring to a boil. Reduce the heat to a simmer; cover and cook until tender, 15 to 20 minutes.

Mash the potatoes and parsnips. Add a few scrapes of nutmeg and adjust seasoning. Transfer to a serving bowl. Place the cooked fish on top whole or break into smaller pieces. Garnish with chopped parsley.

Cooking “en papillotte” — watch the video for best instructions.

Heat oven to 375 degrees.
Fold parchment in half and cut into a large “heart” shape. Place fish in center of one half of the heart. Season with salt, pepper, and a pat of butter. Seal edges and place on a rimmed baking sheet. Bake 15 minutes. Let rest 5 minutes then open and serve – be careful of steam that may be in the package.