Lyme Bay Bass with Cauliflower and Caviar

Posted by
High Grange
Posted on
4 Apr 2022
This recipe was provided by Luke Vandore-Mackay, Head Chef and Owner, High Grange Devon Ltd
Servings 4


  • 4 Sea bass fillets
  • 1 medium cauliflower
  • 100 g butter
  • 1 tbsp capers
  • 1 tbsp pickling spice
  • 3 tbsp caster sugar
  • 200 ml white wine vinegar
  • 1 tbsp fresh dill
  • 4 tsp caviar


  • Cut the cauliflower in half and roughly chop the first half.
  • Boil in milk until tender then blitz until smooth with the butter, season with salt and pepper. Set aside.
  • Cut the rest of the cauliflower into very small florets.
  • Bring the vinegar, pickling spice, sugar and 100ml of water to the boil and remove from heat.
  • After 5 minutes pour through a sieve onto the cauliflower and allow to steep for at least an hour.
  • Cook the bass skin side down (we use a plancha outside but a frying pan is fine) until the skin is crisp and the bass is 90% cooked through. Flip the fillets for 10 seconds and remove from the pan.
  • Assemble the bass on top of the puree and dress with the pickled cauliflower. Garnish with the dill and the caviar.
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