with Cauliflower Puree, Watercress, and Red Currant
- 4 branzino fillets, about 8 oz each
- 1 head of cauliflower
- 1 1/2 onion in small dice
- 2 cloves of garlic
- 6 TB of milk
- 1/3 cup of cream
- ¼ cup of butter
- 1/4 cup cilantro
- 2 TB of veg oil
- 1/3 cup of golden raises
- 1/2 cup red grape juice
- 1 TB of capers, rinse and dried
- 4 TB of olive oil
- ¾ cup + 1 TB of fresh red currants
- 2 cups quinoa, cooked according to package instructions in vegetable stock for flavor
For the red currant dressing:
Cook the 1/2 of an onion (diced) in a hot pan with 2 TB of vegetable oil and 4 TB olive oil (preferable lemon olive oil if available). The onions will very quickly begin changing color. Add raisins, grape juice, capers, and currants, sauteeing so the currants begin to break down. Remove from heat and add the chopped cilantro.
For the cauliflower puree:
Cut cauliflower into small pieces. In a large pan, melt 1/4 cup of butter over medium heat. Add 1 diced onion and 2 cloves of garlic, chopped. Once the onion is soft, add chopped cauliflower and cook for several minutes. Add in the milk and cream, simmering for 10 minutes until the liquid is reduced by half. Transfer to a blender and puree until smooth.
For the branzino:
For a crisp skin, remove fillets from wrapping or packaging and place on a plate, skin side up, in the refrigerator for one hour. Heat a large stainless steel skillet over high hear and add 1 TB of vegetable oil until it is almost smoking (about 2 minutes), Remove fish from refrigerator and salt both sides of each fillet. Once the oil is shimmering hot, add the fillets one at a time, with the skin side down. Apply pressure with a spatula to relax the fillet into laying flat. Once the flesh is opaque, remove the pan from heat and flip fish for just 1 minute. To plate, remove fish from oil and place atop the cauliflower puree, which has been added to the center of each plate. Spoon the currant mixture on top of the fish and top with watercress.