Ingredients
4x 8oz. Pieces of Escolar
Oil for sauteing
Kosher salt & fresh ground Black pepper to taste
1 medium head of cauliflower, cut into pieces discarding the stem
1 large idaho potato, peeled and cubed
1/2 cup milk (more depending on the consistacy you like)
2 to 3 Tablespoons whole butter, kept cold until needed
Kosher salt & white pepper to taste
1/2 cup sugar
1/2 cup champagne vinegar
1/2 cup of liquid from canned pears in heavy syrup
1/4 cup golden raisins
Preparation
For the Cauliflower puree. In two pots of boiling salted water cook both the cauliflower and potatoes to fork tender. Drain and set aside. In another pot heat milk to a simmer and add half the butter. Run both the potatoes and cauliflower through a food mill or ricer, stir in the milk mixture, and fold in the remaining butter. Season to taste and keep warm. For the gastrique Heat the sugar, vinegar and syrup to a boil, the simmer until a syrup consistancy is achieved. Add the raisins at the end. For the fish, season with salt and pepper. Heat a saute pan, add oil and sear the fish on all sides. Place pan in oven to finish. To plate, spoon a mound of puree in center of a large dinner plate, plate fish on top and drizzle gastrique around the plate.
