Crispy Skin Fish with Cauliflower Puree

Love this easy dish from Donna Hay, the new classics. It ticks all the boxes and looks posh enough to serve as a "special" dish or just whip it up during the week to super impress.

Instructions
serves 4
takes 40mins
  • 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
Method
  1. 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. 
  2. Drain the cauliflower, reserving 2 tablespoons of the liquid.
  3. 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.
  4. 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. 
  5. 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. 
  6. 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. 
  7. Top the purée with the fish and spoon over the oregano butter to serve. Enjoy!


    recipe source: Donna Hay


    Comments