SEA BASS WITH SUN DRIED TOMATOES AND

PECANS

 

 

This wonderful fish will melt in your mouth! The cauliflower is absolutely delicious! You will love the combination of all the ingredients! Enjoy with a white Burgundy, such as Meursault!

 

Preparation: 30 min; cooking time: 25 min.

Serving 4

 

4 thick pieces of sea bass (about 2 pounds)

20 halves of sun dried tomatoes in oil

4 tbsp pecans, chopped

1 cauliflower

½ cup heavy cream

Pinch of nutmeg

Salt and pepper

2 tbsp olive oil

Fresh oregano for garnish

2 tbsp Jerez vinegar

3 tbsp walnut oil

 

Preparation of the cauliflower:

Wash the cauliflower. Discard the core and separate the florets. Boil some water in a medium stockpot on high heat. Add a tbsp of coarse salt. Cook the cauliflower 10 minutes. Drain.

Pour the heavy cream in the same pot and add the cauliflower. Cook 10 minutes on medium heat. Put the cauliflower in the bowl of a food processor and blend until smooth. Put the cauliflower puree in a medium saucepan and keep warm. Season the preparation with salt, pepper and nutmeg.

 

In a small bowl, combine the vinegar and walnut oil. Season with salt and pepper and add the pieces of pecans.

Slice 8 halves of tomatoes into julienne. Set aside.

Season the fish with salt and pepper.

Warm the olive oil in a large frying pan on high heat. Add the fish and cook 3 minutes. Turn the fish over and cook 3 more minutes.

Serve the fish with the cauliflower puree. Garnish with the sun dried tomatoes, pecans and oregano.

Bon Appétit!