VEGETARIAN

Sea Bass with Cauliflower Purée

Main Dishes | French cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Sea Bass with Cauliflower Purée

Ingredients

Sea Bass - 1 piece
Cauliflower - 17.6 oz
Broccoli - 17.6 oz
22% Cream - 17 fl oz
Fish Stock - 1.8 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.