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Fillet of Line-Caught North Sea Bass with a Seared Shetland Sea Scallop, Purée of Cauliflower, Roasted Almond and Dill Cream
- Serves
two
- Difficulty
Easy
- Ready in
1 hr 20
By Andrew Pern
Published 2008
Ingredients
2 × 180 g 2 200 ml
Method
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 a
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