Pike perch steak with cauliflower and curry sauce

Cut the cauliflower head into steaks about 2 cm thick.

Blanch cauliflower steaks in boiling salted water for 5 minutes. Dry on paper towels and transfer to a parchment-lined baking sheet.

In a bowl, combine olive oil, sesame oil, dry curry spice and whisk until smooth.

Use a brush to coat the cabbage steaks with the resulting mixture.

Bake cabbage steaks in a preheated oven at 180 degrees for 5 minutes.

Prepare curry sauce. Pour coconut milk, condensed milk, cream, curry paste, and lemon juice into a saucepan. Mix well and cook over medium heat for 10 minutes.

Make several cuts on the skin of the pike perch steaks to prevent them from deforming while frying.

In a deep skillet, heat some olive oil and add garlic, rosemary, and thyme. After about a minute, when the spices release their aroma, place the pike perch steaks skin-side down in the skillet. Fry for about 3-4 minutes; once the flesh of the steak turns white, flip it and fry for another couple of minutes until the fish is cooked but not dried out.

Add curry sauce to the fish, bring it to a boil, and then remove from heat.

Pour a puddle of curry sauce into the plates, place the cabbage steak on top, and then the pike perch steak. Sprinkle with chopped pistachios.