Fillet of Line-Caught North Sea Bass with a Seared Shetland Sea Scallop, Purée of Cauliflower, Roasted Almond and Dill Cream

Preparation info

  • Main dish - Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

  • About


  • 2 × 180g sea bass fillets
  • 2 king scallops
  • 200 ml fish stock
  • 200 ml whipping cream
  • 25 ml amaretto
  • 20 g shallots, sliced
  • 10 g toasted almond flakes
  • 5 g dill
  • 200 g cauliflower
  • 200 ml whipping cream


    To make the purée, thinly slice the cauliflower, place in a saucepan and cover with the whipping cream. Put on the lowest heat so it is just simmering, leave for about 1 hour until the cauliflower is completely cooked through, drain off the cream and keep aside. Place the cauliflower in a liquidizer, turn on and gradually add the retained cream until you reach the required consistency, season and set aside.

    Place the fish stock and whipping cream in a saucepan and reduce by half. Lightly toast the almond flakes and add to the fish cream along with the sliced shallots and amaretto. Season and oil the sea bass. Place under a hot grill and cook for about 4 to 5 minutes depending on thickness. Sear the king scallops in a hot pan, about 30 seconds each side. Reheat the cauliflower purée and spoon onto a plate. Place the sea bass on the top, bring the fish cream to the boil and spoon around the outside. Place the seared scallop on the top of the sea bass. A nice finishing touch is a drizzle of white truffle oil.