Ingredients

2x150g portions of Line caught seabass (scaled and pin
boned)
1 small cauliflower broken down into small florets
5g of fresh yeast
80g of Chanterelle mushrooms
1 head of baby gem lettuce
For the sauce:
150ml of brown chicken stock
20g of butter
1 shallot
1 clove of garlic
1 sprig of thyme

Method

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.

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