Line Caught Seabass, Yeasted Cauliflower Purée, Chanterelle Mushrooms
- 2 x 150 grams portions of line caught seabass scaled and pin boned
- 1 small cauliflower broken down into small florets
- 5 grams fresh yeast
- 80 grams chanterelle mushrooms
- 1 head baby gem lettuce
For the Sauce
- 150 millilitres brown chicken stock
- 20 grams butter
- 1 shallot
- 1 clove garlic
- 1 sprig thyme
- Sweat the peeled and sliced shallots in a small pan with the garlic and thyme until it’s light brown in colour. Then add the brown chicken stock and reduce until you have a light sauce. Strain this and keep warm.
- Wash the chanterelles and dry them. Cook half of the cauliflower florets with a little butter, water and seasoning until tender and then reduce the water until the cauliflower starts to colour, then add in the yeast and liquidize with a small amount of warm water until smooth.
- Blanch the remaining cauliflower florets in boiling water and keep hot in a pan.
- Cut the baby gem in half and place into a frying pan and colour on the cut side for 3-4 minutes, then turn over and continue to cook for 3-4 more minutes.
- Pan fry the seabass skin side down until the skin is crisp and then place into an oven if needed for 4-5 minutes until the fish is cooked.
- Finally sauté the chanterelles in a little hot oil and drain on kitchen paper. To finish
- Spoon the puree onto the warmed plates, followed by the gem halves, cooked seabass, chanterelles and cauliflower florets. Spoon around the chicken sauce and serve.