Sea Bass with Cauliflower Purée
⏳ Time
50 minutes
🥕 Ingredients
5
🍽️ Servings
2
Description
Sea Bass with Cauliflower Purée
Ingredients
- Sea Bass - 14.1 oz
- Cauliflower - 17.6 oz
- Cream 22% - 17.6 oz
- Broccoli - 3.5 oz
- Fish Oil - 1.8 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.
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