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Recipes // Main Dish Seafood // Sea Bass with Roasted Cauliflower Puree and Leek Buerre Blanc

Sea Bass with Roasted Cauliflower Puree and Leek Buerre Blanc

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Servings: 4
Ingredients:

Roasted Cauliflower Puree:

  • 1 head cauliflower, florets and stems cut into large pieces
  • 1 Fuji apple, peeled, cored and sliced
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 ½ cups vegetable stock or broth
     

Leek Beurre Blanc Sauce:

  • 1 large leek
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 ½ cups vegetable stock or broth

Sea Bass:

  • 3 tablespoons canola oil
  • 4 sea bass filets, about 1/3 a pound a piece
  • Salt and freshly ground pepper
  • 2 tablespoons butter
Directions:

Roasted Cauliflower Puree:

  1. Preheat the oven to 400°F.
  2. To a large baking dish add the cauliflower, apple, and 3 tablespoons olive oil. Season with salt and pepper, to taste, and toss to coat. Roast in oven until brown on top, about 25 minutes, then add vegetable stock and roast until tender, another 20 minutes.
  3. Add the roasted cauliflower, apple and stock to a food processor and puree until smooth. Transfer to a metal bowl and put over a pot of simmering water to keep warm.

Leek Beurre Blanc Sauce:

  1. Slice the green leaves off the leek and discard. Slice the stem into ¼-inch think rings. Put them into a large bowl filled with cold water and let soak for 5 minutes. Remove the leeks and drain on a plate lined with paper towels.
  2. Heat the olive oil in a large skillet over medium heat. Add leeks, season with salt and pepper to taste, and sauté until soft, about 4 minutes. Deglaze the pan with white and add vegetable stock. Reduce by half and then whisk in the cold butter. Serve over sea bass.

Sea Bass:

  1. Preheat the oven to 325°F.
  2. Heat canola oil in large heavy bottomed skilled over high heat. Season each filet liberally with salt and pepper. Sear the fillets until brown and crispy, turn over and crisp the other side, about 2 to 3 minutes per side. Turn off the heat, add butter and using a spoon, baste he filets with the melted butter. Transfer to the oven to finish cooking, about 3 to 4 minutes.
  3. To plate, lay out 4 plates and spoon on about ½ cup of the cauliflower puree, top with a piece of sea bass and drizzle with the leek sauce.
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