Sea bass with cauliflower textures and polonaise sauce

  • medium
  • 4
  • 60 minutes
Not yet rated

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.

First published in 2015




Sea bass and cauliflower textures

Polonaise sauce


  • Mandoline
  • Blender


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
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
First published in 2015

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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