Baked Sole with Black Garlic Butter, Smoked Cauliflower Purée, and Lemon Sautéed Asparagus

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a sheet pan and toss with 1 tablespoon olive oil, the smoked paprika, half of the salt, and a little black pepper. Roast for 20 minutes, turning halfway through, until tender with browned edges.

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   2. While the cauliflower roasts, pat the sole fillets dry with paper towels and season both sides with the remaining salt, black pepper, and lemon zest.

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   3. Place the sole fillets in a lightly oiled baking dish. Bake at 220 °C / 425 °F for 8 to 10 minutes, or until the fish is opaque and flakes gently with a fork.

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   4. For the black garlic butter, melt 3 tablespoons of butter in a small skillet over low heat. Add the black garlic and chopped garlic, mashing the black garlic with a spoon to blend it in. Cook for 1 to 2 minutes without browning.

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   5. Add the lemon juice and fresh thyme to the skillet. Cook 30 seconds more, stir well, and keep warm.

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   6. Transfer the roasted cauliflower to a blender or food processor. Add the heavy cream, 2 tablespoons butter, and half of the hot vegetable broth or water. Blend until smooth, adding more broth as needed for a silky texture. Taste and adjust salt and pepper.

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   7. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the asparagus and sauté for 3 to 4 minutes until bright green and tender-crisp. Stir in 1 tablespoon of the black garlic butter from the skillet to lightly glaze them.

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   8. Spoon the smoked cauliflower purée onto each plate. Set a sole fillet on top or alongside, drizzle with the remaining black garlic butter, and serve with the sautéed asparagus. Serve immediately.