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Recipe for May - How to make... Wild sea bass with cauliflower purée, glazed chicory, and a pine nut and raisin dressing

Eurest | Recipes |  17 May 2013

Click here to download the recipe as a pdf

INGREDIENTS

140g sea bass

FOR THE CAULIFLOWER PURÉE

1 cauliflower
100g butter
100ml milk
50ml cream

FOR THE DRESSING

40g raisins
20g pine nuts
10 leaves of coriander
10g capers

FOR THE GLAZED CHICORY

1 chicory
1 orange
1 lemon
20ml red wine vinegar
20g icing sugar

FOR THE CURRY OIL

50g curry powder
200ml olive oil
And some chopped coriander to garnish

METHOD

PREPARE THE FISH

1. Fillet, scale and pin bone the sea bass, make a few cuts in
the skin then cover and chill until ready to cook.

PREPARE THE CURRY OIL

1. Toast the curry power in a dry pan and, in a separate pan,
heat the olive oil to approximately 60°C.
2. Then pour the olive oil over the curry powder, strain and
leave to one side to cool.

PREPARE THE DRESSING

1. Place the raisins in a bowl of hot water and set aside until
they have plumped up.
2. Assemble the dressing — mix the pine nuts, raisins, capers,
coriander and curry oil.

PREPARE THE CAULIFLOWER PURÉE

1.Chop the cauliflower into smaller pieces, keeping a few small
florets for garnish.
2. Melt the butter in a pan and sweat the cauliflower pieces off
until softened. This should take about three minutes.
3. Whilst the chunks of cauliflower are cooking in the butter,
place the smaller cauliflower florets in boiling water for about
one minute. Take off the heat, drain and put to one side.
4. Add the milk to the pan with the larger cauliflower pieces
and cook until tender.
5. Drain the cauliflower and place in a blender with the cream
until smooth, then pass through a fine strainer to remove any
lumps. Season with a little salt and pepper.

TO PREPARE THE CHICORY

1. Grate the zest from the lemon and orange and place in a bowl
with the juice of half the lemon and half the orange.
2. Remove the root from the chicory, take off a couple of the
outer leaves and cut the chicory in half lengthways.
3. Heat a non-stick pan and melt a small amount of butter.
4. Place the cut side of the chicory into the icing sugar, tap off
any excess and place in a hot pan.

TO SERVE

While the chicory is cooking, heat a small amount of the dressing
in a separate pan and add the cauliflower florets, just long enough
for them to take on the colour of the curry oil.

Returning to the chicory, de-glaze the pan with a splash of vinegar
and add the zest and juice from the orange and lemon. Turn the
chicory to cook both sides. This will also let the juices reduce
down to a lovely syrup.

Season the fish, heat another pan and fry it in a little oil, skin side
down, for two minutes.

Turn the fillet over and cook for another minute or two.
To plate up, place a spoonful of the cauliflower purée in the centre
of the plate and drag the purée down, creating a smeared look.

Place the chicory diagonally across the purée, position the fillet on
top of the chicory and put a few spoonfuls of the raisin and caper
dressing on the plate. Add the cauliflower florets on top of where
you have positioned the dressing, sprinkle with a little chopped
coriander and drizzle some of the remaining curry oil around the
plate.

Enjoy!

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