Ingredients
For the fish
2 Fish From Greece Sea Basses, roughly 300-400gr, filleted
Olive oil
Salt and pepper
Optional: some butter, garlic and thyme
For the purée
A large cauliflower
Salt and pepper
Milk
50gr of iced butter, in squares
For serving
A pickled lemon (or lemon slices)
Pickled aronia (chokeberries), or some other sour fruit, like persimmon
Method
For the purée
We thinly chop the cauliflower. We place it in a pot and add salt and pepper. We cover half of it with milk, and then cover the pot with a lid. We boil over low heat for 10 minutes.
We strain the cauliflower and add it inside a thermomix. We mix it, and if it turns out too thick, we pour some more milk to soften the mixture. Later, we add some butter and beat it inside. We finish the purée off with salt and pepper.
For the fish
We fillet the fish and remove the skin. We get two fillets from each fish. We set them on top of each other reversely (so the “head” of one fish lies on the tail-end of the other, and vice versa).
If needed, we secure them with a toothpick.
We add salt and sauté the fillets in some olive oil for 2-3 minutes on each side, over medium heat, until they get a slightly golden coloring. We serve them with the purée, slices of pickled lemons, olive oil drops and anything else we wish.
