Ingredients:
2 sea bass weighing 1-3/4 lb each
Oil to grease the frying pan
Cauliflower puree:
9 oz very white cauliflower
1/4 cup cream
Orange sauce:
Juice of 2 oranges
2 tbsp butter
3 tbsp olive oil
Salt, pepper, chopped parsley
Salmon or trout roe
Preparation:
Cauliflower puree:
Wash the cauliflower and cook in boiling salted water. Drain and blend with the cream. Reheat and season.
Orange sauce: Boil the orange juice until reduced to half then add the butter and beat briskly off the heat until thickened, then add the oil. Season and add the chopped parsley.
Sea bass: Fillet the fish and lift off any bones with tweezers. Season and grill on a slightly greased non-stick pan, skin side down first and turning quickly to prevent overcooking. Serve with the cauliflower puree, the roe and the sauce.
Recipe courtesy of Spain GourmeTour magazine.
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