Fish Fillets with Curried Cauliflower

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Serves 4

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Ingredients

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• ½ white cauliflower, cut into florets

• 250g lychees, tinned, save the juice (leave half lychees

• 250ml coconut cream

• 50ml cream

• 1 large egg, white only

• extra virgin olive oil

• 50g butter

• 1 tsp turmeric powder

• 1-2 tsp madras curry powder (mild)

• 4 x 160g fish fillets – skinned and boned and lightly dusted
  in flour (tarakihi)

• salt and cracked black pepper

• 25g micro leaves or edible flowers
  (Thai basil flowers, chive flowers and borage)

 

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Cooking instructions

1. Pre-heat oven to 200°C.

2. Bring a pot of water to a gentle boil and blanch the cauliflower florets for 1 minute, taking care not to overcook (very al dente). Chill in cold water (refresh).  Set aside and allow to dry.

3. Place ¾ of the lychee into a small saucepan with the coconut cream and half of the cream. Place onto a low heat, simmer and keep warm. Season as required. Add the remaining cream just prior to serving to add a shine.

4. To a blender add egg white and blend until half whipped. Add a little of the lychee juice to taste. This is the base for our foam.

5. To a sauté pan or small saucepan add half the butter and a little olive oil. Add the cauliflower florets, the turmeric and the curry powder  to taste. Sauté and season well, taking care not to burn the spices.

6. Heat a flat pan for the fish, add a splash of olive oil and remaining the butter, season the floured fish fillets and place into the pan for 2 mintues, turn over and finish in oven for 5 minutes (or flip in pan and cook for a further 2 minutes.

7. To serve, place the cauliflower on the plate, drizzle a little of the sauce over, with the fish on top. Spoon the lychee foam around the dish and place the remaining few whole lychees around the plate as garnish.

8. Use a few micro leaves (or flowers if using) as garnish strategically placed around the plate.

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Photo: Jason Burgess, courtesy Auckland Seafood School
Recipe: Mark Dronjak, Chef, Auckland Seafood School