Seared Mediterranean Sea Bass with Cauliflower puree and Asparagus Gastrigue

Seared Mediterranean Sea Bass with Cauliflower puree and Asparagus Gastrigue

Ingredients

  • Sea Bass Filets (RFS #15814, #16178)
  • 2 tbsp. Cauliflower puree (1 cup boiled cauliflower, ¼ cup heavy cream, 2 tbsp. butter, S&P, chopped fresh parsley) combine in food processer or blender until smooth, season to taste, keep sauce warm.
  • 1 tbsp. Asparagus Gastrigue (6-8 boiled asparagus spears, 1 tbsp. sugar, 1tsp red wine vinegar, S&P. heat sugar and vinegar to simmer, blend with boiled Asparagus in processer until smooth, set aside and keep warm.
  •  Sliced Heirloom tomatoes sautéed in olive oil and roasted garlic for garnish.

Preparation

  1. S&P both sides of Sea Bass filet and sear in hot nonstick pan with olive oil for 4-6 minutes per side until done.
  2. Prepare Cauliflower Puree and spoon onto bottom of plate.
  3. Set sauteed fish on top of puree.
  4. Prepare Asparagus Gastrigue and transfer to squeeze bottle, make raindrops around grilled fish.
  5. garnish with lightly sautéed heirloom tomatoes placed on top of fish.

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