Sea Bass with Roasted Cauliflower Puree

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

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