Originally Posted by Snoop Puss
How about not making the parsnip purée but julienning the parsnips and frying them in a wok really fast and hot so you get a seared brown colour and a crispy texture?
That was going to be my suggestion. You don't need a wok, however, to saute the parsnips. I would add some carrots for color to the mix, as well. Parsnips and carrots are similar in texture and cook well together.
The poached fish really doesn't need a silky companion. It is silky on its own.
I also like the suggestion of topping the fish with some frizzled leeks. Easy, tasty and attractive.