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