Recipe
Recipe

Ingredients
Cauliflower cream
- ½ large cauliflower
- milk
- handful fresh coriander
- 1 tsp coriander seeds, crushed
- 1 tsp white peppercorns, crushed
- 200ml cream, ½ whipped
- salt and white pepper to season
Herb & caper dressing
- 60g capers
- good handful of basil leaves
- good handful of italian parsley
- small handful of mint
- 2 cloves garlic
- 1 tsp dijon mustard
- juice of one lemon
- extra virgin olive oil
- salt and pepper
Fish
- extra virgin olive oil
- 1 large chorizo sausage, diced
- ½ punnet cherry tomatoes
- ½ red onion, finely sliced
- salt & black pepper
- 4 x 170g market fish fillets, boned & skin on
- 4 large raw prawn cutlets
Garnish
- 1 lime
- 1 tbsp caster sugar

Seafood used

Cooking method
For the cauliflower cream:
- Break the cauliflower into small florets and place in a pan with enough milk to cover.
- 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.
- Drain the cauliflower and discard the milk and muslin bag. Puree with a stick blender. Set cauliflower aside to cool.
- When cool, fold in cream in four parts and season.
For the herb & caper dressing:
- Wash capers well to remove saltiness and add all ingredients except the olive oil and salt and pepper to a processor.
- Process ingredients adding olive oil gradually to produce a nice puree. Season with salt and pepper.
For the fish:
- Fry chorizo in a little olive oil until crisp and remove from pan, reserving oil in pan.
- Cut cherry tomatoes into quarters and mix with diced red onion and chorizo.
- 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:
- 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:
- 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.
- 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