Sea Bass with Cauliflower Puree and Crispy Potatoes

Crispy Sea Bass and Smooth Cauliflower Puree

Serves: 2

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Ingredients

  • 1 Head of Cauliflower, trimmed and cut into florets
  • 250ml Heavy Cream
  • 2 Sea Bass Fillets
  • 4 tablespoons Olive Oil
  • Salt
  • Pepper
  • 400g Potatoes

Pesto Ingredients

  • 100g Pine Nuts
  • 100g Parmesan Cheese, Grated.
  • 1 Large Bunch of Basil Leaves
  • 2 Cloves of Garlic, Crushed
  • 150ml Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Lemon Juice

Method

  1. In order to cook the meal quicker you can put everything on at the same time if you have the space and frying pans.
  2. Remove the sea bass fillets from the fridge 30 minutes before cooking, to bring them to room temperature.

Cauliflower Puree

  1. Place your cauliflower florets into a pot of hot water and boil until cooked. It should only take 10 minutes. Keep 12 florets for roasting separately.
  2. Once cooked, put the cauliflower and cream into the blender. Blend until creamy so there are no lumps.
  3. Taste and season with salt and pepper.

Roasted Cauliflower

  1. Place your spare florets on a roasting tray at 180 degrees Celsius in the oven and drizzle with oil and season with salt and pepper.
  2. They will cook quickly because they are small. Again 5 to 10 minutes.

Fried Potatoes

  1. Cut the potatoes into the same thickness of slice so they cook at the same speed and season with salt and pepper.
  2. Put in a medium hot pan with oil and fry until crispy on both sides. You want them cooked until soft in the middle but with a nice crispy crust on the outside.
  3. This will take about 10/15 minutes, turn half way through.
  4. Leave aside on kitchen towel to drain any excess oil.

Sea Bass Fillets

  1. Take your sea bass fillets out and dry the skin with kitchen towel so it will go crispy.
  2. Use a knife to score lines through the skin, careful not to cut the flesh, season with salt and pepper.
  3. Heat the frying pan until medium/hot, add 2 tablespoons of oil.
  4. Place the sea bass skin side down in the pan and press each fillet down to stop it from curling up.
  5. Reduce the heat to medium and cook undisturbed until the skin is crispy, about 4/5 minutes.
  6. Turn the fillets over, then fry for about 3/4 minutes until just done. This depends on the size of your fillets. You will see the colour of the flesh change as it cooks.
  7. Leave to rest on a warm plate.

Basil Pesto

  1. To make the basil pesto, fry the pine nuts in a dry pan until slightly browned.
  2. Once browned, combine all the ingredients in the blender and blend until it comes together and is smooth.
  3. Taste then season with salt and pepper.
  4. Add a squeeze of lemon juice if you want.

Plating The Dish

  1. Have fun while plating your dish.
  2. Place a spoonful of puree first and use a spoon to move it across your plate.
  3. Put the fried potatoes on top of the puree then the sea bass fillet.
  4. Garnish with the roasted cauliflower and basil pesto.
  5. Serve and enjoy with a nice glass of white wine.

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