- 1kg cauliflower, chopped
- 250ml (1 cup) single cream
- 750ml (2.5 cups) free range chicken stock
- 20g unsalted butter, chopped
- pinch sea salt flakes
- 4 x 200g firm white fish fillets, skin on
- olive oil, for brushing
- 80g unsalted butter, extra
- 4 tablespoons fresh oregano OR sage leaves
- 1 clove garlic, crushed
- 1 tablespoon white balsamic vinegar
- Place the cauliflower, cream and stock in a saucepan over a high heat and bring to the boil. Reduce the heat to low, cover with a lid and cook for 20 minutes or until tender.
- Drain the cauliflower, reserving 2 tablespoons of the liquid.
- Place the cauliflower and liquid in the bowl of a food processor with the butter and salt and process until smooth OR use a hand blender. Set aside and keep warm.
- Heat a nonstick frying pan over a high heat. Brush the fish with oil and cook, skin-side down, for 2-4 minutes or until golden and crisp.
- Turn and cook for a further 1-2 minutes or until cooked through (depends on how thick the pieces of fish are). Remove from the pan and keep warm.
- Add the butter and fresh leaves to the pan and cook for 1 minute or until just browned. Remove from the heat and stir through the garlic and vinegar.
- Top the purée with the fish and spoon over the oregano butter to serve. Enjoy!