for 4 person

Cauliflower

600 g	cauliflower, cut into florets, stem peeled and sliced
	salted water, boiling

Puree

1 tbsp	olive oil
1	onion, chopped
1	garlic clove, squeezed
100 g	crème fraîche
¼ tsp	salt

Fish

1 tbsp	olive oil
500 g	fillet of sea bass, bones removed
½ tsp	salt
a little	pepper
1 tbsp	butter
50 g	caper berries drained, halved

To serve

2 tbsp

pine nuts, roasted

How it's done

Cauliflower

Cook the cauliflower florets and slices in boiling salted water for approx. 15 mins. until soft. Drain the cauliflower, retaining approx. 50 ml of the cooking water, set aside.

Puree

Heat the oil in a pan. Add the onion and garlic, sauté for approx. 3 mins. Add the cauliflower and cook briefly. Add the crème fraîche along with the reserved cooking water, heat through. Remove the pan from the heat, season with salt, puree.

Fish

Heat the oil in a non-stick frying pan. Season the fish fillets, place in the pan (skin side down), fry for approx. 1 min. Turn the fish fillets, add the butter and capers, fry for a further 1 min.

To serve

Plate up the fish fillets with the cauliflower puree, sprinkle with the pine nuts.

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