Recipe

For the cauliflower cream:

1. Break the cauliflower into small florets and place in a pan with enough milk to cover.
2. Tie the fresh coriander, crushed coriander seeds and peppercorns in a small piece of muslin cloth and place in the milk. Simmer until the cauliflower is very soft.
3. Drain the cauliflower and discard the milk and muslin bag.  Puree with a stick blender. Set cauliflower aside to cool. 
4. When cool, fold in cream in four parts and season.

For the herb & caper dressing:

1. Wash capers well to remove saltiness and add all ingredients except the olive oil and salt and pepper to a processor.
2. Process ingredients adding olive oil gradually to produce a nice puree. Season with salt and pepper.

For the fish:

1. Fry chorizo in a little olive oil until crisp and remove from pan, reserving oil in pan.
2. Cut cherry tomatoes into quarters and mix with diced red onion and chorizo.
3. Season the fish and fry in the chorizo oil, starting skin side down until crispy, turn once and finish. Remove and quickly sauté prawns in the same oil.

Garnish:

1. Cut a lime in half, dip the cut side into 1 tbsp castor sugar and place sugar side down in a hot dry pan to caramelise.

To assemble:

1. Gently reheat cauliflower cream and place a spoonful in the centre of a serving plate. Place a spoonful of caper dressing on the plate and place fish on top, skin side up. Top with the chorizo/ tomato mix.
2. Place a prawn on top of the fish and serve with a caramelised lime, microherbs and a drizzle of oil and balsamic reduction. Can also serve with slow roasted tomato halves.

This recipe serves 4 people.

Photo: Jason Burgess, courtesy Auckland Seafood School
Recipe: Steve Roberts, Chef, Auckland Seafood School