Ingredients
1 cauliflower, cut into florets
2 tbs creme fraiche
40g unsalted butter
400g Brussels sprouts, finely shredded
1 dried red chilli, crumbled
2 tbs red wine vinegar
1 bunch each flat-leaf parsley & mint leaves chopped finely
Finely grated zest of 1 lemon
100ml extra virgin olive oil
8 x 100g sand whiting fillets (skin on), pin boned
Method
1. Preheat the oven to 200°C. To make the cauliflower puree, cook the cauliflower in a large saucepan of boiling salted water for 4-5 minutes until very tender. Drain, then transfer to a food processor and whiz until smooth.
2. Add creme fraiche and butter, and whiz to combine. Season, then set aside and keep warm.
3. To make the salad, place the Brussels sprouts, chilli, vinegar, parsley, mint, lemon zest and 1/3 cup (80ml) oil in a large bowl. Season, then toss to combine. Set aside.
4. Heat the remaining 1 tbs oil in a large non-stick ovenproof frypan over medium-high heat.
5. Season the whiting skin with salt. In batches, if necessary, cook the whiting, skin-side down, for 4-5 minutes until crisp and golden.
6. Transfer the frypan to the oven and continue to cook, without turning, for a further 2-3 minutes until the whiting is cooked through.
7. Divide the cauliflower puree among four serving plates. Arrange 2 fillets of whiting on each plate and serve with Brussels sprout salad.
Source: Delicious
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