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Sea Bass w/ Cauliflower Puree & Chanterelles

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 2 servings
Course: Main Course
Cuisine: French

Ingredients

  • 2x 150 grams portions of line caught seabass scaled and pin boned
  • 1 small cauliflower broken down into small florets
  • 5 grams fresh yeast
  • 80 grams chanterelle mushrooms
  • 1 head baby gem lettuce
FOR THE SAUCE
  • 150 milliliters brown chicken stock
  • 20 grams butter
  • 1 shallot
  • 1 clove garlic
  • 1 sprig thyme

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Blanch the remaining cauliflower florets in boiling water and keep hot in a pan.
  4. 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.
  5. 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.
  6. Finally sauté the chanterelles in a little hot oil and drain on kitchen paper. To finish
  7. 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