Step 1Wash and cut one cauliflower into florets, using some of the green leaves as well.
Step 2Bring a pan of salted water to the boil, add the cauliflower to the boiling water and cook for 5-7 minutes.
Step 3Take off the heat and strain well (make sure completely dry).
Step 4Mash the cauliflower until smooth add the wholegrain mustard and sour cream, mix together well.
Step 5Check the seasoning and return to a gentle heat, stirring all the time.
Step 6Place the fillets of sea bass into seasoned flour and coat.
Step 7Place into a hot sauté pan, skin side down and cook until crisp and golden brown.
Step 8Remove fish from the pan and keep warm.
Step 9Add the butter to the sauté pan with four cloves of crushed garlic and fry off for a minute.
Step 10Add the walnuts to the pan and toss in the garlic butter until golden brown (be careful not to burn).
Step 11Remove the walnuts from heat and strain.
Step 12Using one whole cucumber, which has been pickled overnight in white wine vinegar, strain well and add to the blender.
Step 13Blend until a smooth paste has been formed. Add the gelatine, allow to set and then chill until required.
Step 14Place the cauliflower mash in the centre of the plate.
Step 15Place fillet of sea bass on top, skin side up and decorate the outside of the plate with the chilled cucumber jellies.
Step 16Add the walnuts and drizzle with a little balsamic vinegar before serving.
- 4 tbsp Country Range Wholegrain Mustard
- 150 ml sour cream
- 1 medium cauliflower
- 1 pinch Country Range Coarse Ground Black Pepper
- 1 pinch coarse ground sea salt
- 50 g Country Range Butter
- 4 cloves garlic, crushed
- 20 g Country Range Walnut Halves
- 1 large cucumber
- 100 ml Country Range White Wine Vinegar
- 2 sea bass fillets
- 100 g Country Range Plain Flour
- 1 tbsp Country Range Balsamic Vinegar
- 50 g Country Range Powdered Beef Gelatine
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