Back to Recipes

Shirley Bass

Cooking Time
30 min Minutes
Ingredients
14
Portions
2

Ingredients

14 Total
  • 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

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.

Ingredients

14 Total
  • 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

Not sure what to cook?

Sign up to the mailing list for more hassle free recipes

Find A Country Range Stockist

The Country Range brand is stocked exclusively by the 15 Members of the Country Range Group. These are all family owned, independent foodservice wholesalers located throughout the UK and Ireland.

Find a Stockist  
Stockists logo
Stockists logo
Stockists logo
Stockists logo
Stockists logo
Stockists logo
Stockists logo
Stockists logo
Stockists logo
Stockists logo
Stockists logo
Stockists logo
Stockists logo
Stockists logo
Stockists logo
Stockists logo
Stockists logo
Stockists logo
Stockists logo