| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 2 cups heavy cream
- 4 cauliflower stems, chopped
- 2 cloves garlic, crushed
- 1/2 yellow onion, chopped
- 6 tablespoons canola oil
- 4 ounces mascarpone
- 2 tablespoons sherry vinegar
- Salt and white pepper, to taste
- 1 cup white wine or water
- 1 pound sea bass fillet, divided into four 4-ounce portions
- Oil, for frying
- Leek tops, thinly sliced
- Julienned lemon peel, for garnish
- Radishes, thinly sliced on a mandoline
- Finely chopped chives, for garnish
- Fresh parsley fresh leaves, for garnish
Instructions
- Preheat the oven to 450 degrees F. In a small saucepan, reduce the heavy cream by half over low heat. Remove from the heat and set aside.
- In a medium saute pan, cook the cauliflower, garlic and onion in 3 tablespoons oil over medium heat, stirring occasionally, until golden brown. If the cauliflower starts to brown, deglaze the pan with a splash of white wine or water. Remove from the heat and let cool, 5 minutes.
- Blend together the cream, cauliflower mixture, mascarpone, sherry vinegar and salt and white pepper to taste in a blender.
- Heat a cast-iron skillet with the remaining 3 tablespoons oil over high heat until very hot. Sear the sea bass, skin-side down, for 3 minutes. Transfer to the oven and bake until opaque, 5 to 7 minutes.
- Meanwhile, fill a large Dutch oven about halfway with oil and bring to 375 degrees F. Fry the leek tops until dark and crispy.
- Divide the cauliflower puree among 4 plates, then top each with a piece of sea bass. Garnish with the fried leek tops, lemon peel, radish slices, chives and parsley and serve immediately.
Reviews
Cauliflower Purée lacked a bit in flavor. Think it could benefit from the addition of some Parmesan Cheese.