1½ pounds parsley root,washed, peeled, and cut into ¼-inch pieces
2 cups milk
2 cups heavy cream
3 cups extra virgin olive oil, plus extra
½ head garlic, sliced through the equator
2 ounces Italian parsley
4 2-ounce onaga (or any snapper or lean white fish)
8 white anchovies, roughly chopped
1 small shallot, brunoised
½ small Meyer lemon, juiced
Hawaiian pink salt
4 pinches micro parsley
Combine parsley root in a medium sauce pot with milk and cream; season lightly. On medium-low heat, cook parsley root until fork tender. Strain, reserving liquid. Place tender parsley root into a blender with just enough of the reserved liquid to blend the root until smooth. Pass through a tamis. Place the finished purée in a small sauce pot; season with salt, pepper, and some of the extra virgin olive oil.
Meanwhile, steep the garlic and Italian parsley in the remaining 3 cups olive oil for 1 hour; remove just before cooking. Warm the olive oil to about 110°F (do not let oil reach over 120°F). Poach the onaga portions for 10 to 15 minutes, until small droplets of fat begin to release from the sides of the fish. Remove fish portions from the olive oil and pat excess oil onto a dry towel. In a small mixing bowl, combine white anchovy, shallot, and Meyer lemon juice. Reserve.
Spoon the parsely root purée into the bottom of a warm bowl. Place onaga in the center of the purée. Season with cracked black pepper and Hawaiian pink salt. Spoon white anchovy mixture onto the fish and finish with a pinch of micro parsley.