Contestant Monterey Salka's dish, Crispy Skin Cod with Roasted Cauliflower Puree, for the Mentor Challenge, ET Don't Phone In, as seen on Food Network Star, Season 12.
Recipe courtesy of Monterey Salka

Sea Bass with Roasted Cauliflower Puree

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  • Level: Intermediate
  • Total: 1 hr 30 min
  • Active: 35 min
  • Yield: 4 servings

Ingredients

Directions

Special equipment:
a deep-frying thermometer
  1. 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.
  2. 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.
  3. Blend together the cream, cauliflower mixture, mascarpone, sherry vinegar and salt and white pepper to taste in a blender.
  4. 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.
  5. Meanwhile, fill a large Dutch oven about halfway with oil and bring to 375 degrees F. Fry the leek tops until dark and crispy.
  6. 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.