Wednesday, May 23, 2012

Pan-fried John Dory, Cauliflower and Roast Garlic Puree

Pan-fried John Dory, Cauliflower and Roast Garlic Puree

  • half a head of garlic
  • half a head of cauliflower, chopped
  • 200mL full-fat milk
  • 1 bay leaf
  • salt and pepper
  • fish fillets, lightly dusted in flour
  • vegetable oil for frying ( I tend to recommend grapeseed or ricebran for their high smoking points)
  • asparagus
  • frozen peas
  1. Roast the garlic, skin on, for 30 min at 180C until soft and browned.
  2. Lightly simmer the milk and bay leaf. Do not allow to boil.
  3. Add the cauliflower and simmer at low heat for 20 min or so until soft.
  4. Puree with the milk and the roast garlic (skin removed) until smooth. Adjust seasoning.
  5. Blanch vegetables in boiling water.
  6. Pan fry the fish in hot oil, about 1-2 minutes per side until just cooked through.

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