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Shirley Bass

Cooking Time
30 min Minutes


  • 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.


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

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