auliflower puree*; curried roasted cauliflower; pickled cauliflower; pan fried sea bream; crispy curry leaves. Topped with a prawn bisque sauce.
*mine was more like mash…I need a new blender!
Cauliflower is clearly one of my top vegetables as you can see and it feels a bit trendy right now. Its so versatile and paired with the right flavours can provide a really meaty, satiating alternative to meat if you’re on that wagon.
With so much time on my hands my mind has been wondering to food at every opportunity – I’ve literally been dreaming about ingredients. From creating bespoke menus for friends and family when we can finally have them round to creating dishes for the mid-week, Friday nights and weekends!
- 2 sea bream fillets
- 1 whole cauliflower (large)
- 1 garlic clove
- 1 tsp curry powder
- 50g butter
- Splash milk
- 2 tbsp white wine vinegar
- 1 tsp sugar
- Around 6 curry leaves
- Prawn bisque sauce (see here) – heated for serving.
- Cut the cauliflower into florets. Keep aside one to cut into thin slices for pickling.
- For this, put the white wine vinegar and 1 tbsp of water, and the sugar in a saucepan and bring to a simmer. Remove from the heat. Slice the reserved floret into thin slices and add to the pickling liquid and set aside.
- Keep aside an extra 6 florets and put the rest in a roasting tin and crush over the garlic. Season and add some olive/sunflower oil and roast at 200 for about 20 minutes until soft and lightly coloured.
- Put the remaining florets in another roasting pan and season, add the curry powder and some olive/sunflower oil and roast at 200 for 20 minutes at the same time. Remove the tray from the oven and keep warm.
- Put the roasted, plain cauliflower in a blender with the butter, seasoning and a splash of milk. Blend until smooth adding a splash of milk to get to the desired consistency. Taste and add seasoning if needed. Set aside keeping warm.
- Heat a frying pan on a very high heat and add a splash of oil. Fry the fish, skin side down for about 2 minutes until crisp. Flip and finish on the flesh side for about 30 seconds to 1 minute.
- Remove from the heat and add the curry leaves (careful as they may pop!). Fry quickly for a few minutes then remove from the oil and dry on kitchen towel.
- When ready to serve, spoon a nice smooth spoonful of puree onto a plate. Place around 3 of the curried florets on top followed by the fish. Place a few pickled cauliflower slices against the sides followed by the fried curry leaves.
- Serve with the sauce!