Seared Bass With Cauliflower Duo Recipes

SEA BASS WITH ROASTED CAULIFLOWER PUREE

Sea Bass with Roasted Cauliflower Puree image

Provided by Monterey Salka

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

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

Steps:

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.

SEARED BASS WITH CAULIFLOWER DUO

Seared Bass with Cauliflower Duo image

Nutty fried cauliflower florets plus raw shavings of the vegetable's stem give flaky striped bass more complexity (and panache) than the usual fish with lemon.

Provided by Melissa Roberts

Time 45m

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1 small head cauliflower (1 to 1 1/2 pounds), leaves discarded
1/2 cup vegetable oil
1/4 cup plus 3 tablespoons olive oil, divided
4 (1-inch-thick) pieces striped bass or mahi mahi fillet with skin (6 ounces each)
2 tablespoons fresh lemon juice
an adjustable-blade slicer
a green salad

Steps:

Shave floret portion of cauliflower with a knife to create cauliflower "confetti" (3 to 4 cups). Set aside. With slicer, cut thin lengthwise slices from base and stem, dividing among 4 plates.
Heat vegetable oil and 1/4 cup olive oil in a 12- to 14-inch nonstick skillet over medium heat until oil shimmers, then fry cauliflower "confetti" in 4 batches, stirring occasionally, until golden brown, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain, seasoning lightly with salt.
Discard oil and wipe out skillet. Heat 1 tablespoon olive oil in skillet over medium heat until it shimmers. Season fish with 1 tablespoon salt and 1/2 teaspoon pepper. Sear, skin side down, 8 minutes. Turn fish and cook until just cooked through, 3 to 4 minutes.
Whisk together remaining 2 tablespoons olive oil, lemon juice, and 1/2 teaspoon salt.
Place fish, skin side up, on top of cauliflower slices. Top with cauliflower confetti and drizzle with vinaigrette.

PAN ROASTED BLACK SEA BASS WITH CAULIFLOWER-ALMOND SAUCE

Pan Roasted Black Sea Bass with Cauliflower-Almond Sauce image

Provided by Bobby Flay

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 (7-ounce) black sea bass fillets
Salt and freshly ground pepper
1 1/2 tablespoons olive oil
Cauliflower Sauce, recipe follows
Chopped chives, for garnish
2 tablespoons olive oil
1 large Spanish onion, diced
3 cloves garlic, chopped
1 medium head cauliflower florets, chopped
1 cup dry white wine
2 cups fish stock
Water
Salt and freshly ground white pepper
1/4 cup sliced blanched almonds
1/4 cup heavy cream

Steps:

Preheat oven to 400 degrees F.
Season bass on both sides with salt and pepper, to taste. Heat oil in a large saute pan over medium-high heat. Sear the fish, skin down, until golden brown. Turn over and place the pan in the oven and cook for 4 to 5 minutes for medium doneness.
Ladle Cauliflower Sauce into the bottom of 2 shallow wide bowls. Place a bass fillet on top of the sauce, then ladle more of the sauce over. Sprinkle with chives.
Heat olive oil in a large saucepan over medium heat. Add onions and garlic and cook until soft. Add cauliflower and cook for 5 minutes (do not let onions, garlic, or cauliflower obtain any color). Add wine and cook until reduced by half. Add fish stock and just enough water to cover the cauliflower and season with salt and pepper. Cover and cook until the cauliflower is completely cooked through and soft.
Transfer the mixture to a food processor add almonds, and process until smooth. Strain the mixture into a medium saucepan and place on the stove over medium heat. Whisk in the cream and cook for 2 minutes. Whisk in the butter and cook until melted. Season with salt and pepper, to taste.

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