- Cauliflower Puree
- 2 head cauliflower
- 2 pints milk
- 100 ml cream
- 50g butter
- Seasoning
- Pickled cauliflower USING LEFTOVERS FROM PUREE
- 300ml water
- 200g white wine vinegar
- 70g sugar
- Bayleaf
- 1 garlic
- 8 Peppercorns
- 1Tsp fennel seeds
- Curried florets
- ½ teaspoon cumin seeds
- ½ inch piece of fresh ginger
- ½ teaspoon turmeric
- 1table spoon coriander powder
- 1 tsp cumin powder
- Salt
- 1 cauliflower
- Golden raisin puree
- 500g golden raisin rehydrated
- 200g caster sugar
- 200g white wine vinegar
- Sweet wine splash
- Monfish tail
E1 by Olivia Barry
Olivia Barry
19th September 2018
E1 by Olivia Barry
E1 by Olivia Barry - this was Olivia's fish dish on the South West heat on Great British Menu.
When having my first son in Whitechapel London, The majority of my midwives were of Indian descent and to celebrate these midwives who helped me through the experience, I have chosen to create a fish dish with curried elements. The dish would consist of monkfish with cauliflower puree, curried roasted florets of cauliflower, golden raisin puree, pickled cauliflower.
Ingredients
Method
For the puree
Thinly slice cauliflower
Place in a pan and cover with milk
Cook until all soft
Drain away milk blitz cauliflower in vitaprep
Adding cream and butter until correct consistency and season
For the pickled cauliflower
Boil all the ingredients
Pour over cauliflower you have sliced thinly with a mandolin
Leave to cool
For the curried florets
Cut cauliflower into florets, colour all in a pan.
Cook off your spices and ginger in a pan.
Place coloured cauliflower in a bowl, toss all cooked spices over ensuring all is covered.
Place on a tray cover with tin foil and bake in the oven until cooked
For the golden raisin puree
Put sugar and vinegar in the pan bring up to the boil, add rehydrated raisin cook until sticky, start to blend add sweet wine, and some raisin water if needed, blitz and pass through a chinois.
For the monkfish tail
Will be pan roasted and finished with beuree noisette and lemon.
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