Sea Bass w/ Cauliflower Puree & Chanterelles
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
French
Sea Bass w/ Cauliflower Puree & Chanterelles
Description
Sea Bass with Cauliflower Puree & Chanterelles features two portions of line-caught sea bass, pan-fried skin-side down to achieve crispness, then finished gently in the oven. The cauliflower is divided: half cooked with butter, seasoning, and fresh yeast before blending to a smooth puree, and the remainder blanched and kept warm for accompanying texture.
The sauce is prepared by sweating shallots, garlic, and thyme before adding brown chicken stock and reducing to a light, flavorful consistency. Chanterelle mushrooms are cleaned and sautéed quickly in hot oil to preserve their delicate texture and earthy flavor.
The baby gem lettuce is halved and seared cut-side down, providing a slightly caramelized, tender green accompaniment. Plated together, the dish balances the richness of pureed cauliflower and mushrooms with the crisp sea bass and fresh greens, rounded out by the aromatic sauce.
Ingredients
- 2x 150 grams portions of line caught seabass scaled and pin boned
- 1 cauliflower broken down into small florets, small
- 5 grams fresh yeast
- 80 grams chanterelle mushroom
- 1 baby gem lettuce head
FOR THE SAUCE
- 150 milliliters chicken stock brown
- 20 grams butter
- 1 shallot
- 1 clove garlic
- 1 thyme sprig
Instructions
- Sweat the peeled and sliced shallots in a small pan with the garlic and thyme until it’s light brown in colour. Then add the brown chicken stock and reduce until you have a light sauce. Strain this and keep warm.
- Wash the chanterelles and dry them. Cook half of the cauliflower florets with a little butter, water and seasoning until tender and then reduce the water until the cauliflower starts to colour, then add in the yeast and liquidize with a small amount of warm water until smooth.
- Blanch the remaining cauliflower florets in boiling water and keep hot in a pan.
- Cut the baby gem in half and place into a frying pan and colour on the cut side for 3-4 minutes, then turn over and continue to cook for 3-4 more minutes.
- Pan fry the seabass skin side down until the skin is crisp and then place into an oven if needed for 4-5 minutes until the fish is cooked.
- Finally sauté the chanterelles in a little hot oil and drain on kitchen paper. To finish
- Spoon the puree onto the warmed plates, followed by the gem halves, cooked seabass, chanterelles and cauliflower florets. Spoon around the chicken sauce and serve.
Notes
User Reviews
Overall Rating
4.9
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