Sea bass, cauliflower purée, glazed chicory. Pine nut and raisin dressing

For 2 pers. : 200g sea bass. 1 cauliflower, 100g butter, 100ml milk, 50ml cream, 40g raisins, 20g pine nuts, 10 leaves of coriander, 10g capers1 chicory, 1 orange, 1 lemon, 20ml red wine vinegar 20g icing sugar, heaped tbsp curry powder, 100ml olive oil and some chopped coriander to garnish 

Start with the curry oil: Toast the curry power in a dry pan and, in a separate pan, heat the olive oil to approximately 60°C. Then pour the olive oil over the curry powder, strain and leave to one side to cool.

Then prepare the dressing:  Place the raisins in a bowl of hot water and set aside until they have plumped up. Assemble the dressing — mix the pine nuts, raisins, capers, coriander and curry oil.

For the cauliflower purée: Chop the cauliflower into smaller pieces, keeping a few small florets for garnish. Melt the butter in a pan and sweat the cauli ower pieces off  until softened. is should take about three minutes.Whilst the chunks of cauliflower are cooking in the butter, place the smaller cauliflower florets in boiling water for about one minute. Take off  the heat, drain and put to one side. Add the milk to the pan with the larger cauliflower pieces and cook until tender. Drain the cauliflower and place in a blender with the cream until smooth. Season with a little salt and pepper.

Time for the chicory: Grate the zest from the lemon and orange and place in a bowl with the juice of half the lemon and half the orange.Remove the root from the chicory, take off  a couple of the outer leaves and cut the chicory in half lengthways.Heat a non-stick pan and melt a small amount of butter.
Place the cut side of the chicory into the icing sugar, tap o any excess and place in a hot pan.

While the chicory is cooking, heat a small amount of the dressing in a separate pan and add the cauliflower florets, just long enough for them to take on the colour of the curry oil.

Returning to the chicory, de-glaze the pan with a splash of vinegar and add the zest and juice from the orange and lemon. Turn the chicory to cook both sides. is will also let the juices reduce down to a lovely syrup.

Season the fish, heat another pan and fry it in a little oil, skin side down, for two minutes. 

Turn the fillets over and cook for another minute or two.

To plate up, place a spoonful of the cauliflower purée in the centre of the plate and drag the purée down, creating a smeared look.
Place the chicory diagonally across the purée, position the fillet on top of the chicory and put a few spoonfuls of the raisin and caper dressing on the plate.

Add the cauliflower florets on top of where you have positioned the dressing, sprinkle with a little chopped coriander and drizzle some of the remaining curry oil around the plate. Enjoy!

Recipe from Eurestfood. Here's a video

PS Next time I'll make this without the chicory. Less work and just as nice!