- 2 lbs Black Cod, Cut into 4 8oz pieces.
- 1 Head of Cauliflower
- 12 Baby Carrots, cleaned
- 2 Shallots, Diced
- 1.5 Cups of Heavy Cream
- 1 Cup of Fish Stock or Chicken Stock
- ¼ Cup of Almonds
- 1 Cup Olive Oil
- 1/2 Bunch of Thyme
- 1 Bay Leaf
- 1/2 Cup of Salt
- ½, Cup Unsalted Butter
- Parsley To Garnish
Pre-heat the oven to 350 F. Wash the cauliflower and cut into flat manageable portions. Keep all the trimmings. Place the trimmed cauliflower on a baking pan, and drizzle with olive oil, salt and pepper, cook for about 25 minutes. It should still be firm after baking. Set aside.
In a heavy bottom pan over medium heat, add a little olive oil, and sauté the shallots, thyme and bay leaf. Add the cauliflower trimmings and cook for a minute or two. Add the cream and bring to a simmer. Add a touch of stock if necessary to thin the mixture. Once the cauliflower is fully cooked and soft, remove the thyme and bay leaf. Pour the mixture into a blender and blend until smooth. Taste and adjust seasoning as necessary. Set aside and cook the cod.
Make sure that the cod is completely bone free, as there may be a few hidden bones especially towards the head of the fish. Season the cod fillets with salt and pepper. Heat a sauté pan over high heat and add a little oil. Once oil is heated, add the fish, working in batches if necessary. Add a tablespoon of butter and cook for about 4 minutes. Flip the fish and cook a remaining 2-3 minutes, depending on the thickness of the fillet. Repeat with the remaining fillets, as necessary. Move to a warm oven.
In the same pan, add two tablespoons of butter and cook the baby carrots until soft. To plate, spoon the cauliflower puree onto the center of the plate and add several baby carrots onto the puree. Place the cod atop the carrots and garnish with the baked cauliflower and parsley.