Crispy fish on cauliflower puree with caramelised onions
Servings: 6
Ingredients
1 head of cauliflower, chopped
4 medium potatoes, peeled and chopped
250ml single cream
1 litre hot water
2 tbsp NOMU Chicken STOCK
2 tbsp butter, cubed
NOMU Sea Salt
6 x 200g firm white fish fillets, skin on
Extra Virgin Olive Oil, for brushing
2 shallots, thinly sliced
2 tbsp Extra Virgin Olive Oil
75g butter, extra
6 sprigs of thyme
Directions
Place the cauliflower, potatoes, single cream, hot water and NOMU Chicken STOCK in a large saucepan over high heat and bring to a boil. Reduce heat, cover and allow to simmer for 30 minutes or until tender. Remove the cauliflower and potatoes and put in a food processor with enough of the cooking liquid (approx 60ml) to create a smooth but not overly soft purée. Add the butter, season and blitz again. Put aside in a warm place.
Brush the fish fillets with Olive Oil and cook over high heat, skin side down, for about 4 minutes or until crispy and golden. Turn and cook on the other side for a few minutes, until the fish is cooked through. Set aside.
Fry the shallots in the Olive Oil until crispy and set aside. Melt the extra butter in a saucepan and continue to cook until it starts to brown. Remove from the heat and stir in the crispy shallots and fresh thyme.
Serve the cooked fish with the cauliflower potato purée, top with caramelized shallots and drizzle with thyme butter.
Ingredients
1 head of cauliflower, chopped
4 medium potatoes, peeled and chopped
250ml single cream
1 litre hot water
2 tbsp NOMU Chicken STOCK
2 tbsp butter, cubed
NOMU Sea Salt
6 x 200g firm white fish fillets, skin on
Extra Virgin Olive Oil, for brushing
2 shallots, thinly sliced
2 tbsp Extra Virgin Olive Oil
75g butter, extra
6 sprigs of thyme
Directions
Place the cauliflower, potatoes, single cream, hot water and NOMU Chicken STOCK in a large saucepan over high heat and bring to a boil. Reduce heat, cover and allow to simmer for 30 minutes or until tender. Remove the cauliflower and potatoes and put in a food processor with enough of the cooking liquid (approx 60ml) to create a smooth but not overly soft purée. Add the butter, season and blitz again. Put aside in a warm place.
Brush the fish fillets with Olive Oil and cook over high heat, skin side down, for about 4 minutes or until crispy and golden. Turn and cook on the other side for a few minutes, until the fish is cooked through. Set aside.
Fry the shallots in the Olive Oil until crispy and set aside. Melt the extra butter in a saucepan and continue to cook until it starts to brown. Remove from the heat and stir in the crispy shallots and fresh thyme.
Serve the cooked fish with the cauliflower potato purée, top with caramelized shallots and drizzle with thyme butter.
Ingredients
1 head of cauliflower, chopped
4 medium potatoes, peeled and chopped
250ml single cream
1 litre hot water
2 tbsp NOMU Chicken STOCK
2 tbsp butter, cubed
NOMU Sea Salt
6 x 200g firm white fish fillets, skin on
Extra Virgin Olive Oil, for brushing
2 shallots, thinly sliced
2 tbsp Extra Virgin Olive Oil
75g butter, extra
6 sprigs of thyme
Directions
Place the cauliflower, potatoes, single cream, hot water and NOMU Chicken STOCK in a large saucepan over high heat and bring to a boil. Reduce heat, cover and allow to simmer for 30 minutes or until tender. Remove the cauliflower and potatoes and put in a food processor with enough of the cooking liquid (approx 60ml) to create a smooth but not overly soft purée. Add the butter, season and blitz again. Put aside in a warm place.
Brush the fish fillets with Olive Oil and cook over high heat, skin side down, for about 4 minutes or until crispy and golden. Turn and cook on the other side for a few minutes, until the fish is cooked through. Set aside.
Fry the shallots in the Olive Oil until crispy and set aside. Melt the extra butter in a saucepan and continue to cook until it starts to brown. Remove from the heat and stir in the crispy shallots and fresh thyme.
Serve the cooked fish with the cauliflower potato purée, top with caramelized shallots and drizzle with thyme butter.
Ingredients
1 head of cauliflower, chopped
4 medium potatoes, peeled and chopped
250ml single cream
1 litre hot water
2 tbsp NOMU Chicken STOCK
2 tbsp butter, cubed
NOMU Sea Salt
6 x 200g firm white fish fillets, skin on
Extra Virgin Olive Oil, for brushing
2 shallots, thinly sliced
2 tbsp Extra Virgin Olive Oil
75g butter, extra
6 sprigs of thyme
Directions
Place the cauliflower, potatoes, single cream, hot water and NOMU Chicken STOCK in a large saucepan over high heat and bring to a boil. Reduce heat, cover and allow to simmer for 30 minutes or until tender. Remove the cauliflower and potatoes and put in a food processor with enough of the cooking liquid (approx 60ml) to create a smooth but not overly soft purée. Add the butter, season and blitz again. Put aside in a warm place.
Brush the fish fillets with Olive Oil and cook over high heat, skin side down, for about 4 minutes or until crispy and golden. Turn and cook on the other side for a few minutes, until the fish is cooked through. Set aside.
Fry the shallots in the Olive Oil until crispy and set aside. Melt the extra butter in a saucepan and continue to cook until it starts to brown. Remove from the heat and stir in the crispy shallots and fresh thyme.
Serve the cooked fish with the cauliflower potato purée, top with caramelized shallots and drizzle with thyme butter.
