The parsnip, bacon and sprouts all play off of each other really well. And the halibut, being the "steak of fish" stands up to the other strong flavors.
I made the consome by cooking down bacon, onions and garlic in chicken stock and then clarifying it with egg whites and straining it through cheese cloth a couple of times.
The parsnips were boiled and pureed with butter and heavy cream. And some thinly sliced parsnips were fried to make chips.
I halved and fried the sprouts and baked a thick cut of bacon.
So that's it, "The Pheast" is coming to an end. Hope everyone has a great New Years! I know I will.