Sea Bass with Roasted Cauliflower Puree

Total Time:
1 hr 30 min
Prep:
20 min
Inactive:
5 min
Cook:
1 hr 5 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 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
Directions
  • 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.


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