Steamed Sea Bream with Sag Aloo and Cauliflower Puree

Elliott Lindstone

Elliott Lindstone

2nd February 2011

Steamed Sea Bream with Sag Aloo and Cauliflower Puree

Bream is a versatile type of fish that lends itself to a variety of delicious recipes and cooking methods. Why not give the Steamed Sea Bream with Sag Aloo and Cauliflower Puree recipe a try yourself?

Ingredients

  • Serves 4 - 6
  • Ingredients
  • Steamed sea-bream (or similar) – one fillet per person
  • Squeeze of lime juice for seasoning
  • 4 large potatoes
  • Florets from half a cauliflower
  • 1 bag of spinach
  • For sag aloo curry mix
  • 1 finely diced onion
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1 teaspoon madras spices
  • For Cauliflower puree
  • Half a cauliflower (sliced)
  • Water
  • Milk
  • Butter (optional)
  • For plate dressing (optional)
  • Pinch of cayenne pepper
  • Sprinkling of black onion seeds
  • 1 tbsp fresh coriander

Method

1. First make the cauliflower puree. Place sliced cauliflower in a pan and half-cover with water. Then add milk to the pan until the cauliflower is completely covered by the water and milk mixture. Cook until soft. Drain well and blend for 10 minutes until smooth. Add a k**b of butter (optional) and blitz again, seasoning as desired.
2. For the main dish dice potatoes into half cm cubes, cook until firm and not too soft. Refresh in cold water. Blanch the cauliflower florets
3. Whilst doing this make the sag aloo mix by sweating the onions until very soft. Roast the spices together in a pan before adding to the onions and cooking for 5 minutes.
4. Heat potatoes and cauliflower in a pan with a little of the curry mix and wilt some spinach through.
5. Steam sea-bream and season with a squeeze of lime juice.
6. Carefully spoon curried vegetable mixture onto centre of plate before carefully laying hot sea-bream fillet on top of vegetables.
7. Dress plate with a spoon of cauliflower puree, and sprinkled dish with fresh coriander, black onion seeds and cayenne pepper.
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