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1.Prepare the parsnip puree by dicing into even sized pieces. Boil the parsnip pieces until soft. Drain, and blend with butter and double cream until smooth. Season.
2. Peel the Heritage parsnips and leave them whole. Place them on a baking sheet lined with parchment paper, then drizzle with olive oil and bake for 5-8 mins at 180°C until cooked. Drizzle honey over the cooked parsnips and place in a very hot oven at 200°C for 3-5 mins until a golden brown colour has developed.
3. To make the parsnip crisps, peel your whole parsnip and carefully thinly slice using a mandolin slicer (use the guide to prevent any injuries). Deep fry the slices at 170°C until golden in colour and crisp. Drain and dry on blue paper towel to remove any excess oil. Sprinkle with Maldon salt.
4. Rub the sea bass fillets with olive oil and pan fry skin side down until crispy. Turn the sea bass to continue to cook the flesh side for 3-6 minutes.
5. Blanch the kale and spring greens in boiling salted water for 2-4 minutes and drain. Toss in butter and place in a small bowl.
6. Assemble the dish and garnish with the warmed parsnip crisps and roasted Heritage parsnips. Drizzle the sea bass with a little olive oil and a pinch of Maldon salt. Serve with buttered kale and spring greens.