Creamy Parsnip Soup with Sea Bass

Ingredients

• 400 g parsnips
• 600 ml Vegetable Broth
• 1 tbsp butter
• 1 tbsp Olive Oil
• 1 onion
• 2 tbsp crème fraîche
• Salt
• Pepper
• ground nutmeg
• 1 sea bass fillet
• 100 g whipping cream
• 2 tbsp parsley (finely sliced)

Instructions

1. 1.

   Peel the parsnips and cut them into cubes. Peel, finely chop the onion and sauté it in oil. Add the parsnip cubes, cook briefly, then deglaze with vegetable broth.

2. 2.

   Let everything simmer gently for about 30 minutes, then puree the mixture.

3. 3.

   Add crème fraîche and season with salt, pepper, and nutmeg to taste.

4. 4.

   Drizzle olive oil over the sea bass fillet, season with salt and pepper, and bake in a preheated oven at 120°C (Oven/Convection) on the middle rack for about 10–15 minutes until cooked through.

5. 5.

   Fill bowls with soup, break the fish into bite‑sized pieces with a fork, and place it in the soup. Garnish with whipped cream and chopped parsley.