Hake and Prawn Skillet with Roasted Cauliflower Cream, Sautéed Grapes, and Crispy Buckwheat

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a baking tray, toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and a little black pepper. Roast for 22 minutes, stirring halfway through, until tender and deeply browned on the edges.

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   2. Meanwhile, pat the cooked buckwheat very dry with paper towels. Heat a small skillet with 1 tablespoon olive oil and cook the buckwheat over medium heat for 6 to 8 minutes, stirring, until crisp and toasted. Add a pinch of salt, then remove and set aside.

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   3. In the same small skillet, melt 1 tablespoon butter over medium heat. Add the white grapes and sauté for 2 to 3 minutes until lightly golden and just softened without falling apart. Set aside.

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   4. Transfer the roasted cauliflower to a blender with the fish stock, heavy cream, half of the lemon zest, and half of the minced garlic. Blend until completely smooth. Taste and adjust with salt and black pepper. Keep warm over very low heat or covered off the heat.

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   5. Season the prawns with the sweet paprika, a pinch of salt, black pepper, and 1 teaspoon lemon juice. Season the hake fillets with salt and black pepper as well.

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   6. Heat a large skillet over medium-high heat with the remaining tablespoon of olive oil. Sear the hake for 2 to 3 minutes on the first side and 1 to 2 minutes on the second side, until golden but still juicy. Carefully transfer to a plate.

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   7. In the same skillet, lower the heat to medium and add the shallot, the remaining garlic, and the fresh thyme leaves. Cook for 2 minutes until the shallot is translucent. Pour in the white wine and cook for 1 minute, scraping the bottom to release the browned bits.

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   8. Add the prawns and cook for 2 minutes, stirring, until they turn opaque. Return the hake to the skillet, add the remaining tablespoon of butter, 1 tablespoon lemon juice, and half of the fresh parsley. Spoon the sauce over the fish and prawns for 1 more minute.

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   9. To serve, spread the roasted cauliflower cream onto plates or a serving platter. Arrange the hake and prawns on top, scatter over the sautéed grapes, and finish with the crispy buckwheat, the remaining fresh parsley, and the rest of the lemon zest.

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    10. Serve immediately to keep the contrast between the hot cream, juicy fish, warm grapes, and crispy buckwheat.