Sweat the peeled and sliced shallots in a small pan with the garlic and thyme until it’s light brown in colour.
Then add the brown chicken stock and reduce until you have a light sauce.
Strain this and keep warm.
Wash the chanterelles and dry them.
Cook half of the cauliflower florets with a little butter, water and seasoning until tender and then reduce the water until the cauliflower starts to colour, then add in the yeast and liquidize with a small amount of warm water until smooth.
Blanch the remaining cauliflower florets in boiling water and keep hot in a pan. Cut the baby gem in half and place into a frying pan and colour on the cut side for 3-4 minutes, then turn over and continue to cook for 3-4 more minutes.
Pan fry the seabass skin side down until the skin is crisp and then place into an oven if needed for 4­5 minutes until the fish is cooked.
Finally sauté the chanterelles in a little hot oil and drain on kitchen paper.
To finish:
Spoon the puree onto the warmed plates, followed by the gem halves, cooked seabass, chanterelles and cauliflower florets. Spoon around the chicken sauce and serve.