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Lyme Bay Bass with Cauliflower and Caviar

Posted by
High Grange
Posted on
4 Apr 2022
DifficultyIntermediate

This recipe was provided by Luke Vandore-Mackay, Head Chef and Owner, High Grange Devon Ltd

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Makes4 Servings
 4 Sea bass filletsskin on, pin-boned
 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
1

Cut the cauliflower in half and roughly chop the first half.

2

Boil in milk until tender then blitz until smooth with the butter, season with salt and pepper. Set aside.

3

Cut the rest of the cauliflower into very small florets.

4

Bring the vinegar, pickling spice, sugar and 100ml of water to the boil and remove from heat.

5

After 5 minutes pour through a sieve onto the cauliflower and allow to steep for at least an hour.

6

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.

7

Assemble the bass on top of the puree and dress with the pickled cauliflower. Garnish with the dill and the caviar.

Ingredients

 4 Sea bass filletsskin on, pin-boned
 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

Directions

1

Cut the cauliflower in half and roughly chop the first half.

2

Boil in milk until tender then blitz until smooth with the butter, season with salt and pepper. Set aside.

3

Cut the rest of the cauliflower into very small florets.

4

Bring the vinegar, pickling spice, sugar and 100ml of water to the boil and remove from heat.

5

After 5 minutes pour through a sieve onto the cauliflower and allow to steep for at least an hour.

6

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.

7

Assemble the bass on top of the puree and dress with the pickled cauliflower. Garnish with the dill and the caviar.

Lyme Bay Bass with Cauliflower and Caviar
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