Black Sea Bass, Vanilla Saffron Sauce, Parsnip Puree, Orange Spinach
From the French Laundry Cookbook. Wow, this is among the best dishes I have ever made certainly, and maybe ever eaten anywhere. The sauce is spectacularly good, based on a mussel stock, plenty of vanilla and saffron, reduced, then butter whisked in. The parsnip puree and orange scented spinach served with it all meld together perfectly. Not too hard a dish at all, and definitely a winner.