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.