Pan-Fried Bass Served With Cauliflower Purée, Jasmine And Green Tea Infused Vegetables

Methods and Directions

• Heat a non stick pan, melt the butter, add olive oil and warm it up.
• Dab the fish dry with a kitchen towel, season, place skin side down and slow cook to achieve a crisp skin.

• Place trimmed cauliflower and milk in a deep-bottomed pan boil until the cauliflower is tender and cooked through.
• Season with salt and white pepper, add the butter.
• Strain the cauliflower, and blend to form a smooth thick purée.
• Spoon onto the plate and serve along with the sea bass.

• In a pan bring the vegetable stock to a boil, remove from heat and add the tea leaves.
• Allow to steep for 5 minutes, strain.
• To the tea infused stock add the vegetables and butter.
• Vacuum pack the vegetables individually with the tea liquor.
• Cook sous-vide at 70C for 30 minutes.
• Serve with the cauliflower purée.

• In a pan, sauté the chopped shallots to a pale pink with the olive oil.
• Take the pan off the flame, add the boiled potatoes, chopped chives and soft butter.
• Season with salt and mould (take care as the potato salad is warm).

• Bring the lobster bisque to a boil, add saffron water, season and froth using a hand blender.

• In a pan, reduce the balsamic vinegar with sugar and onion till it glazes the onion completely and is almost evaporated.
• Cool and serve with the tea steeped vegetables.

• In a pan, reduce the vinegar with sugar, water and onion, till the onion becomes soft and turns pink.
• Cool, remove the top two layers and serve along with the tea steeped vegetables.