
Line Caught Wild Sea Bass, Spiced Chickpeas, Preparations of Cauliflower
Ingredients
1 large cauliflower
200ml cream
50gms butter
1 4lb wild bass (scaled, filleted and pin boned)
Steamed greens
Coriander cress
Chutney Ingredients
1 x large shallot
250gms dried apricots
2 x cooking apples
150gms sugar
100ml vinegar
Spiced Chickpeas Ingredients
350gms tinned chickpeas
30g pickled ginger finely chopped
2 medium red onions peeled and finely chopped
4 cloves of garlic crushed
½ tsp ground cumin
100ml balsamic vinegar
100ml soy sauce
4 tbls tomato ketchup
6 tbls sweet chilli sauce
50ml olive oil
Cauliflower Puree
- Sauté the cauliflower until soft, add cream and cook out
- Blend in a blender until smooth
Spiced Chickpeas
- Open and wash the chickpeas
- Sweat the onions and cumin in olive oil, add the vinegar and garlic and cook for a further 10 minutes
- Add the rest of the ingredients and cook for 10-15 minutes until it thickens slightly then add the chickpeas
Apricot Chutney
- Sweat shallot
- Add all other ingredients
- Cook slowly until thick
- Chill
Delivery
- Pan fry the seabass until golden brown, flip over adding a knob of butter and place in the oven on low heat whilst plating the dish (approx. 150 degrees)
- Smear cauliflower puree on plate, layer with spiced chick peas and steamed greens.
- Place the seabass on greens and top with apricot chutney and coriander cress
(serves 4-6 people)
Recipe kindly supplied by Ted Ruewell, Head Chef, Buckland Tout-Saints