Seared Sea Bass with White Grape Tarragon Sauce, Roasted Cauliflower Purée and Sautéed Leeks

Instructions

1. 1

   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 1/4 teaspoon black pepper. Roast for 20 to 25 minutes, until golden and tender.

2. 2

   2. Meanwhile, heat 1 tablespoon olive oil and 10 g (2 tsp) butter in a medium skillet over medium heat. Add the shallot and cook for 2 minutes. Stir in the white grapes and cook 2 minutes more, stirring gently.

3. 3

   3. Pour in the dry white wine and let it reduce by half, about 3 to 4 minutes. Add the vegetable broth and cook for 3 minutes. Stir in half of the fresh tarragon, the lemon juice, and 10 g (2 tsp) butter. Cook 1 minute more, season with a pinch of salt and pepper, and keep the sauce warm.

4. 4

   4. Transfer the roasted cauliflower to a blender or food processor with 2 garlic cloves, the heavy cream, 15 g (1 tbsp) butter, 1/4 teaspoon salt, and a little black pepper. Blend until silky smooth. If needed, add 1 to 2 tablespoons hot water to loosen the texture. Keep warm.

5. 5

   5. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the leeks and 1 minced garlic clove, season with a pinch of salt, and sauté for 4 to 5 minutes until tender and lightly golden. Set aside.

6. 6

   6. Pat the sea bass fillets dry with paper towels and season on both sides with the remaining salt and pepper. In the same large skillet, melt the remaining butter over medium-high heat. Cook the fillets for 3 to 4 minutes per side, until well seared and just opaque in the center. If preferred, finish them in the oven for 2 minutes at 200 °C / 400 °F.

7. 7

   7. To serve, spoon roasted cauliflower purée onto each plate, place a sea bass fillet on top, add the sautéed leeks on the side, and spoon over the white grape tarragon sauce. Finish with the remaining fresh tarragon.