Sea bass with cauliflower textures and polonaise sauce

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

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

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

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

Serve the fish with the sauce, almonds, cauliflower crudités, 'cous cous' and purée