Trim, halve, and peel <quantity>1</quantity> shallot. Small dice it

Roughly chop <quantity>1<unit>bunch</unit></quantity> of dill and discard the stems

Trim and cut <quantity>2</quantity> parsnips lengthwise

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil to a pan over low heat

Add the parsnip, cut-side down, and sear until golden brown. Flip and golden the other side

Transfer the diced shallot to a saucepan. Add <quantity>2<unit>tbsp</unit></quantity> of white wine vinegar and <quantity>⅓<unit>cup</unit></quantity> of white wine

Place the saucepan on a stove over medium heat and bring it to a boil until the liquid is almost completely evaporated

Add <quantity>½<unit>cup</unit></quantity> of water and <quantity>½<unit>cup</unit></quantity> of double cream

Cook until the liquid reduces by half

Add <quantity>2<unit>tbsp</unit></quantity> of honey

Glaze the parsnip with the melted honey on both sides. Be careful not to burn the honey

Season with salt to taste. The honey glazed parsnip is ready

Drizzle some vegetable oil on a skillet at medium heat, and move the skillet to spread the oil on all of its surface. Let it heat

Turn off the heat and use a hand blender to lightly break down the shallot

Add <quantity>3<unit>tbsp</unit></quantity> of butter and blend the sauce is emulsified

Add <quantity>1<unit>fillet</unit></quantity> of dorade, skin-side down, to a skillet. Gently press the fillet to make sure all the skin is touching the hot surface while grilling it

Season with salt to taste

Grill the fillet until the skin is golden brown and crispy. Flip it and grill for 1-2m until completely cooked. Repeat with the other filet. The pan-seared dorade is ready

Add the juice of <quantity>½</quantity> lemon and mix it

Add <quantity>2<unit>tsp</unit></quantity> of the chopped dill and <quantity>50<unit>g</unit></quantity> of trout roe

Mix to combine and adjust the seasoning with salt to taste

Plate 2 pieces of the Honey Glazed Parsnip on each dish, and add 1 Pan-Seared Dorade fillet next to it. Pour a generous amount of the sauce over the fish. The dorade with parsnip and trout roe sauce is ready

Enjoy! It’s delicious!