Peel and dice the parsnips.
Place the parsnip in a pan with the milk, cream, butter and a pinch of 4 spice. Cook over a low heat without a lid for 20 to 30 minutes.
Transfer to a food processor and blend to a smooth purée.
Wash and peel the grapes, cut in half and remove any seeds. Wash and thinly slice the radishes. Wash and pick the chervil. Roughly chop the chestnuts.
Mix together these ingredients, adding olive oil, balsamic vinegar and seasoning.
Remove any pin bones from the sea bass fillets.
Heat a frying pan and add a drizzle of olive oil. Add the sea bass to the pan, skin side down and cook for 2 minutes over a high heat. Season the flesh with salt and pepper. Remove the fish from the pan and place skin side up on a silicone baking sheet. Transfer to the oven and finish cooking for 6 minutes.
Use a stainless steel serving ring to plate the parsnip purée. Place the sea bass on top of the parnisp and sprinkle with fleur de sel. Finish with the grape and chestnut vinaigrette and a few sprigs of chervil.
«To ensure you have a perfectly smooth parsnip purée, make sure your parsnips are thoroughly cooked before blitzing.»