Wednesday, 13 June 2012

Summer Recipe Pan Seared Seabass Fillets with Sicilian Style Cauliflower and Mousseline Potatoes

This is a beautiful and delicate dish, perfect for summer entertaining.




4 medium fillets of Seabass

200g cauliflower florets, cut very small

6 large potatoes for mash

Double cream

2 pinches nutmeg

A squeeze of lemon juice

20g butter  

For the Sicilian Mix:

 50g toasted pine nuts

1/2 red onion, finely diced

50g raisins

10g capers

Zest of 1 lemon

100ml olive oil

5g chopped parsley



 1. Prepare the ingredients for the Sicilian mix - combine together in a bowl and set aside.

 2. To make the mash, peel the potatoes and dice them into evenly sized pieces. Place in a medium sized pot so that you can cover the potatoes and cook without boiling over. Cook on a medium to high heat until the potatoes are soft but not breaking up.

 3. While the potatoes are cooking, pace a frying pan onto medium heat. Add a teaspoon of olive oil, and when it begins to smoke lightly add the cauliflower. Stir gently with a spatula until it begins to brown. Add the Sicilian mix and the parsley and season. Take off the heat and set aside until needed.

4. When the potatoes are ready, strain off the water and put the potatoes back in the pot. Add the butter and season before mashing. Add nutmeg and cream until you get the consistency and flavour that you want.

5. Lay the fish out on your chopping board with the skin side down. Season the fleshy side. Place a non-stick frying pan on a high heat (but not the highest setting). Put a drizzle of olive oil in the pan and allow it to heat until it begins to smoke lightly. Place the fish in the pan skin side down and cook for 3 minutes or until golden brown.

6.Turn the fish over with a fish slice and turn the heat down to a low to medium setting, and cook for 3 more minutes.

7. Add 20g of butter and a squeeze of lemon juice. When the butter is melted baste the skin of the fish for a minute and then remove from the pan and serve.

8.Plate the fish with the potatoes and Sicilian cauliflower. Drizzle half a teaspoon of balsamic vinegar over the cauliflower and serve.