Petrale Sole w/ Cauliflower Puree

Cauliflower Puree w/ Petrale Sole /Entree - Bruno Albouze - THE REAL DEAL

Cauliflower Puree, Petrale Sole Recipe.
Petrale sole is as good as it gets. The flesh is mild, fine-textured and delicately nutty. Though it is available year-round, they are at their most plentiful from January through March. Tilapia can be a good subsitute.

Serves 4.

2 lb (900g) petrale sole filet ≈ 4 ea.
1/2 Tbsp (7.5ml) olive oil / more or less
3 Tbsp (45g) butter, cubed
Salt & pepper to taste.
A couple fresh thyme or rosemary sprigs
6 garlic cloves, crushed with skin on.

Fleur-de-sel or crushed grey sea salt & ground black pepper
Lemon confit, minced (optional) or 1/2 lemon juice or use both if desired.

Since flatfish filet gets a thick and thinner side (tail), it’s useful to modify its original shape to prevent from drying out. It looks better too!.
Cut each filet in half lengthwise following the bloodline edges; discard it. Fold the tail tip onto the filet end and place the other half of the filet on top making sure that the thicker part goes on the oposite direction from the one lying on the cutting board. Place tail back on top, sealing the serving filet.

In a hot pan, drizzle olive oil and sprinkle some salt. Cook fish filets for 3 min; clean side down first (presentation side) on medium high heat. Flip and cook for an additional 2 minutes with herbs and crushed garlic. Turn heat off and add butter and baste fish constantly with foaming butter, herbs and garlic for 2 to 3 minutes more. Add lemon juice at the end if desired. Transfer fish onto papper towel for the bottom to drain a bit. Season with fleur-de-sel, ground black pepper and minced lemon confit.

Cauliflower Puree
1 ea. large cauliflower ≈ 1.5 lb (650g) once trimmed
1/2 cup (125g) water
3 cups (750g) whole milk*
Salt & ground black pepper to taste. Nutmeg can be added too.
5.5 Tbsp (80g) European style butter, cubed and cold* (more butter can be added if desired).

*For vegan version: regular milk can be substituted for coconut milk and butter for vegetable oil.

Rince cauliflower, remove greens and the core. Save some florets for garnishing (to be blanched with romanesco). Cut remaining florets into thin slices. In a pot or duch oven, add cauliflower, water first and milk. Season with salt and pepper. Bring to boil – turn heat off, put lid on and let finish cooking for 10 to 12 minutes. Pass cooked cauliflower through a sieve. Save liquid only if planing to turn this recipe into a cauliflower soup. Blend drained cauliflower well and add cold butter in the end. Blend on high speed for 2 minutes more. Add more seasoning if needed and more liquid if making cauliflower soup. Sieve puree and keep warm.

1 or 2 romanesco cauliflower, blanched and tossed in olive oil
A few white cauliflower florets, blanched and tossed in olive oil
Italian parsley leaves
Thyme or rosemay sprigs
Lemon confit.

Scoop out the hot cauliflower puree or use a pastry ring. Arrange cauliflower florets, top with the cooked and well seasoned fish, parsley and thyme. Serve hot. Bon appétit!

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