Marcus Wareing presents a celebration of cauliflower in this recipe. He presents a variety of cauliflower textures alongside perfectly cooked fish, Marcona almonds and polonaise sauce - a classic French sauce, akin to a garnish with the hard-boiled egg and cauliflower shavings.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Remove the green leaves and stems from the cauliflower
Take the 6 best florets from the cauliflower (1 for each person plus 2 extra for the crudités) and trim them into neat shapes. Finely chop the rest of the cauliflower, creating the cauliflower ‘cous cous’. Set half of the chopped cauliflower to one side for the purée
Using a mandolin, shave the two 'crudités' florets into thin layers, then place them into iced water to keep fresh
Quickly steam half of the finely chopped cauliflower. Purée using a blender, adding as little milk as possible to retain the natural flavour
50ml of milk
Slowly roast half of the ‘cous cous’ in a pan with the butter for about 10 minutes until golden brown
For the polonaise sauce, mix together the remaining uncooked ‘cous cous’ with the shallot, caper berries, parsley and olive oil
1 tsp finely chopped shallot
1 tsp caper berries, chopped
1 tsp fresh parsley, chopped
Boil the eggs for 9 minutes. Separate the hard egg white and yolk and push through a sieve, keeping the yolks and whites separate
Mix the egg white through the sauce, correcting the consistency using olive oil, and add the seasoning. Carefully fold through the yolk - mixing too quickly will turn the sauce into a paste
Cook the 4 cauliflower florets in seasoned water and dress with the olive oil and flaky sea salt. Heat the purée in a pan
extra virgin olive oil
flaky sea salt
Heat oil and butter in a pan and add the sea bass fillets, skin-side down. Cook for 3-4 minutes, until the skin is crisp. Turn over, cook for 1 minute then remove from the pan and repeat with the remaining fillets. The skin should be crispy and the fish slightly ‘rare’ in the centre
25g of butter, plus extra for frying
extra virgin olive oil
4 sea bass fillets
Serve the fish with the sauce, almonds, cauliflower crudités, 'cous cous' and purée
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.