recipe
yields
4 servings
½ head cauliflower
1 cup heavy cream
Water as needed
Pinch of salt
White pepper
2 tablespoons canola oil
4 portions lemon fish (cobia), 3−4-ounce filets
Salt
White pepper
1 tablespoon cold butter
2 thyme sprigs
1 tablespoon canola oil
2 quarts picked and washed mustard greens
1 teaspoon shallot, peeled and diced
1 teaspoon butter
Salt
1 tablespoon canola oil
½ head cauliflower, sliced into ½-inch-thick slices
Salt
2 tablespoons white wine vinegar
20 pieces preserved Meyer lemon, julienned
1 teaspoon shallot, brunoised
Squeeze of lemon
Pinch of salt
Cracked black pepper
6 tablespoons extra virgin olive oil
ingredients
Cauliflower Purée
Pan Roasted Lemon Fish
Mustard Greens
Roasted Cauliflower
Preserved Meyer Lemon Vinaigrette
steps
- For the cauliflower purée, place all ingredients in a medium pot, making sure to add enough water so cauliflower is just covered by the liquid. Bring to a boil and then lower to a simmer. Simmer for 45 minutes.
- While purée is simmering, prepare fish. Heat canola oil in a large cast iron or heavy pan. Pat fish dry and season with salt and white pepper. Sear fish on one side.
- Lower to medium heat. Turn fish over and add the butter and thyme to the pan. Gently spoon the butter over the fish until fish is cooked through, about 3−5 minutes. Remove and keep warm until rest of dish is ready.
- For mustard greens, add oil to same pan and bring to high heat. Wilt the greens slightly and add shallot and butter. Season with salt and remove from the pan.
- For roasted cauliflower, add oil to same pan and bring to high heat. Add cauliflower and lower to medium heat. Caramelize both sides and remove to a paper towel-lined dish. Season with salt.
- For the vinaigrette, combine all ingredients, except pepper, lemon, and oil, in a bowl. Allow to macerate for 20 minutes. Whisk in the oil slowly and crack the pepper directly into the vinaigrette.
- Place the cooked cauliflower purée that’s been simmering in a high-powered blender and blend with just enough of the liquid to form a smooth purée, about ¼ of the amount in the pot, discarding the rest. Adjust seasoning.
- To plate, place a little of the purée on four plates. Arrange the roasted cauliflower, mustard greens, and lemon fish. Spoon vinaigrette over the fish and vegetables and serve.
Date Published: 04.04.14
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- from The Local Palate