Sea bass with cauliflower textures and polonaise sauce

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