Sea Bass with Roasted Cauliflower Puree

Total Time:
1 hr 30 min
20 min
5 min
1 hr 5 min

4 servings

  • 2 cups heavy cream
  • 4 cauliflower stems, chopped
  • 2 cloves garlic, crushed
  • 1/2 yellow onion, chopped
  • 6 tablespoons canola oil
  • 4 ounces mascarpone
  • 2 tablespoons sherry vinegar
  • Salt and white pepper, to taste
  • 1 cup white wine or water
  • 1 pound sea bass fillet, divided into four 4-ounce portions
  • Oil, for frying
  • Leek tops, thinly sliced
  • Julienned lemon peel, for garnish
  • Radishes, thinly sliced on a mandoline
  • Finely chopped chives, for garnish
  • Fresh parsley fresh leaves, for garnish
  • Special equipment: a deep-frying thermometer

  • Preheat the oven to 450 degrees F. In a small saucepan, reduce the heavy cream by half over low heat. Remove from the heat and set aside.

  • In a medium saute pan, cook the cauliflower, garlic and onion in 3 tablespoons oil over medium heat, stirring occasionally, until golden brown. If the cauliflower starts to brown, deglaze the pan with a splash of white wine or water. Remove from the heat and let cool, 5 minutes.

  • Blend together the cream, cauliflower mixture, mascarpone, sherry vinegar and salt and white pepper to taste in a blender.

  • Heat a cast-iron skillet with the remaining 3 tablespoons oil over high heat until very hot. Sear the sea bass, skin-side down, for 3 minutes. Transfer to the oven and bake until opaque, 5 to 7 minutes.

  • Meanwhile, fill a large Dutch oven about halfway with oil and bring to 375 degrees F. Fry the leek tops until dark and crispy.

  • Divide the cauliflower puree among 4 plates, then top each with a piece of sea bass. Garnish with the fried leek tops, lemon peel, radish slices, chives and parsley and serve immediately.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Food Network Star