Sea Bass with Cauliflower Purée
Main Dishes • French
Description
Sea Bass with Cauliflower Purée
Ingredients
- Sea Bass 1 piece
- Cauliflower 20 oz
- Broccoli 20 oz
- 22% Cream 15 fl oz
- Fish Stock 0 oz
- Green Onion 1 stalk
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Clean 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. 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.
Step 3
Serving: On a plate, spread the cauliflower purée, place the fish on top, and sprinkle with small cauliflower florets and green onion tops. Decorate with florets of different sizes of broccoli and cauliflower.
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