Sea Bass with Cauliflower Purée
Main Dishes • World
Description
Sea Bass with Cauliflower Purée
Ingredients
- Sea Bass 15 oz
- Cauliflower 20 oz
- Cream 22% 20 oz
- Broccoli 5 oz
- Fish Oil 0 oz
Step-by-Step Guide
Step 1
Cut the cauliflower into large florets, place them in a saucepan, and cover with cream. Set over low heat and simmer for 30 minutes to 1 hour until the cauliflower is soft. Drain the cream, add the cooked cauliflower to a blender, and blend until smooth. Pass through a fine sieve to remove lumps. Let cool.
Step 2
Fillet the fish (make fillets with skin). Place on a tray, add classic fish stock, and put in the oven for 15-20 minutes at 150°C (300°F).
Step 3
On a plate, spread the cauliflower purée, place the fish on top, and sprinkle with small cauliflower florets and green onion tops. Decorate with broccoli and cauliflower florets of various sizes.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!