Shirley Bass

Method

• 1

  Step 1

  Wash and cut one cauliflower into florets, using some of the green leaves as well.
• 2

  Step 2

  Bring a pan of salted water to the boil, add the cauliflower to the boiling water and cook for 5-7 minutes.
• 3

  Step 3

  Take off the heat and strain well (make sure completely dry).
• 4

  Step 4

  Mash the cauliflower until smooth add the wholegrain mustard and sour cream, mix together well.
• 5

  Step 5

  Check the seasoning and return to a gentle heat, stirring all the time.
• 6

  Step 6

  Place the fillets of sea bass into seasoned flour and coat.
• 7

  Step 7

  Place into a hot sauté pan, skin side down and cook until crisp and golden brown.
• 8

  Step 8

  Remove fish from the pan and keep warm.
• 9

  Step 9

  Add the butter to the sauté pan with four cloves of crushed garlic and fry off for a minute.
• 10

  Step 10

  Add the walnuts to the pan and toss in the garlic butter until golden brown (be careful not to burn).
• 11

  Step 11

  Remove the walnuts from heat and strain.
• 12

  Step 12

  Using one whole cucumber, which has been pickled overnight in white wine vinegar, strain well and add to the blender.
• 13

  Step 13

  Blend until a smooth paste has been formed. Add the gelatine, allow to set and then chill until required.
• 14

  Step 14

  Place the cauliflower mash in the centre of the plate.
• 15

  Step 15

  Place fillet of sea bass on top, skin side up and decorate the outside of the plate with the chilled cucumber jellies.
• 16

  Step 16

  Add the walnuts and drizzle with a little balsamic vinegar before serving.