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Pan Roasted Hake Fillet with Curried Cauliflower & Gremolata
Info
A perfect autumnal, spiced aromatic starter to serve up at a dinner party. Use an alternative fish if you wish, such as cod or seabass, or even scallops.Ingredients
Method
Ingredients
For the cauliflower:
- 1 large cauliflower
- 1 tbsp Bart Garam Masala
- 1⁄2 tsp Bart Chilli Powder (optional)
- 300ml coconut milk
- 50g butter
- 1 tbsp mango chutney
For the gremolata:
- 1 bunch parsley
- 1 lemon
- 1⁄2 tsp Bart Garlic Paste
- 80g cauliflower cous-cous (reserved from the above)
- 2 tbsp capers
- 3 tbsp extra virgin olive oil
Everything else:
- 4 hake fillets
- Sunflower or vegetable oil
- Bart Sea Salt
Method
- Preheat oven to 190C / 370F / Gas Mark 5 and prepare the cauliflower by removing the core and the leaves. Discard the core but set the leaves aside. Trim the cauliflower down into evenly sized florets. Finely chop any small offcuts of cauliflower to create the cauliflower cous-cous – you can also use a food processor or blender. If you need a little extra, shave some off from the florets using a peeler.
- Add the florets to a roasting tray along with a good drizzle of oil, some seasoning and all the dry spices. Mix well together and place into the oven for 25 minutes.
- Meanwhile make the gremolata. Finely chop the parsley, and add to a bowl. Combine with the lemon zest and cauliflower cous-cous. Add the garlic paste to a frying pan on a high heat with a good drizzle of oil. Once hot, add the drained capers and fry for a few minutes until crispy. Strain the capers through a sieve to remove any excess oil and add to the parsley mixture.
- After 25 minutes remove the cauliflower from the oven. Set aside enough florets (ones to serve whole, alongside the puree) for the number of people you are serving (2-3 florets per person) – add these to a separate baking tray. Pour the coconut milk over the remaining cauliflower and return to the oven for a further 10-15 minutes.
- Once the coconut cauliflower is cooked, blend to a fine puree in a food processor or blender. Add the diced cold butter and mango chutney and season to taste, blend again then set aside.
- To the whole cauliflower florets, add the cauliflower leaves and drizzle with a little oil and some seasoning. Place into the oven for 10 minutes for the florets to heat through and the leaves to crisp up.
- Whilst the leaves cook, prepare the fish. Dab with dry with kitchen paper or a clean cloth and season with salt. Heat a frying pan with a drizzle of oil, and once hot, add the fish fillets and carefully colour golden brown on each side (2-3 minutes). Place into the oven for a few minutes to finish the cooking.
- To serve, remove the fish and cauliflower florets and leaves from the oven. Squeeze a little lemon juice over the fish. Start by spooning the hot puree onto the plate, followed by the fish fillets. Garnish with the crispy cauliflower leaves and florets, and spoon over the gremolata.
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