Sea bass with cauliflower puree from Jeremy Uryuti
4 servings
90 minutes
Sea bass with cauliflower puree by Jérémie Uruty is an elegant dish of French cuisine that combines the tenderness of fish with the airy texture of creamy puree. Cauliflower simmered in cream transforms into a velvety base that highlights the flavor of delicate sea bass baked in aromatic fish broth. Light accents of broccoli and fresh green onions add sophistication and visual appeal to the dish. This recipe reflects the refinement of French gastronomy, where attention to texture and balance of flavors plays a key role. Suitable for special occasions, romantic dinners, or simply enjoying fine dining at home.
1
Cut the cauliflower into large florets, place in a saucepan and pour in cream. Put on low heat and simmer for half an hour to 1 hour until the cauliflower is soft. Drain the cream, add the cooked cauliflower to a blender and blend until smooth. Pass through a fine sieve to remove lumps. Cool down.
- Cauliflower: 500 g
- Cream (22%): 500 ml
2
Fillet the fish (make fillet with skin). Place on a tray, add classic fish broth, and put in the oven at 150°C for 15-20 minutes.
- Sea bass: 1 piece
- Fish stock: 50 g
3
Serving: place cauliflower puree on a plate, add fish on top, sprinkle with small cauliflower florets and green onion tops. Decorate with broccoli and cauliflower florets of different sizes.
- Cauliflower: 500 g
- Broccoli: 500 g
- Spring onion: 1 stem
