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

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in

By Andrew Pern

Published 2008

  • About


  • 2 × 180g sea bass fillets
  • 2 king scallops
  • 200 ml


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