Sea bass with cauliflower cream
1 serving
30 minutes
Sea bass with cauliflower cream is a refined combination of tender sea bass and silky vegetable puree, a true homage to European gastronomy. This recipe may have roots in Mediterranean cuisine, where the balance of fresh seafood and light, aromatic sides is valued. The cauliflower cream, enriched with cream, tahini, and fragrant spices, gives the dish a delicate texture and deep flavor with subtle nutty notes. Grilled sea bass acquires an appetizing crispy crust that perfectly complements the cream's softness. Serving with olives adds zest and highlights the complexity of flavors. The dish is perfect for an exquisite dinner or special occasions when one wants to enjoy the harmony of simple yet noble ingredients.
1
Prepare the cream and garnish: boil cauliflower in water with thyme for 5 minutes, set aside half, blend the other half with garlic, tahini paste, sesame oil, cream, and salt until smooth.
- Cauliflower: 300 g
- Thyme: 2 g
- Garlic: 4 g
- Tahini: 10 g
- Sesame paste: 10 ml
- Cream: 20 g
- Sea salt: 2 g
2
Brush the sea bass fillet with the remaining cauliflower using olive oil, season with salt, and grill until cooked.
- Sea bass: 150 g
- Cauliflower: 300 g
- Olive oil: 15 ml
- Sea salt: 2 g
3
Serving: spread cauliflower cream on a plate, place grilled cauliflower on top, add grilled and cooked sea bass, and garnish with olives.
- Cream: 20 g
- Cauliflower: 300 g
- Sea bass: 150 g
- Olives in oil: 10 g