Sea bass with cauliflower textures and polonaise sauce
by Marcus Wareing
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Ingredients
Fish & Shellfish
4 sea bass fillets, each weighing 250g
Fruit & Vegetables
1 cauliflower
1 tsp finely chopped shallot
Dairy
50ml of milk
25g of butter, plus extra for frying
Store Cupboard
Marcona almonds
flaky sea salt
1 tsp caper berries, chopped
2 eggs
salt
pepper
Oils & Vinegars
extra virgin olive oil
olive oil
Salad & Fresh Herbs
1 tsp fresh parsley, chopped