Sea bass with cauliflower textures and polonaise sauce
- Main
- Medium
- 4
- 60 minutes
PT1H
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.
Ingredients
Sea bass and cauliflower textures
- 4 sea bass fillets , each weighing 250g
- 1 cauliflower
- 50ml of milk
- 25g of butter , plus extra for frying
- Marcona almonds
- extra virgin olive oil
- flaky sea salt
Polonaise sauce
- 1 tsp finely chopped shallot
- 1 tsp caper berries , chopped
- 1 tsp fresh parsley , chopped
- 2 eggs
- olive oil
- salt
- pepper
Equipment
- Mandoline
- Blender
Method
1
Remove the green leaves and stems from the cauliflower
2
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
3
Using a mandolin, shave the two 'crudités' florets into thin layers, then place them into iced water to keep fresh
4
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
5
Slowly roast half of the ‘cous cous’ in a pan with the butter for about 10 minutes until golden brown
6
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
- olive oil
7
Boil the eggs for 9 minutes. Separate the hard egg white and yolk and push through a sieve, keeping the yolks and whites separate
- 2 eggs
9
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
10
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
11
Serve the fish with the sauce, almonds, cauliflower crudités, 'cous cous' and purée
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Sea bass with cauliflower textures and polonaise sauce
