Crisp Seabass, cauliflower mousseline and pomegranate Recipe

A pan fried fillet of Seabass with a cauliflower puree, crushed potato salad and a vinaigrette of balsamic, creme de casis and pomegranite.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the fish
  • Sea bass fillet(s) 150g : 6 whole
  • Maldon salt : 3 pinch(es)
  • Rapeseed oil : 30 ml
  • For the vegetables
  • New potato(es) : 900 g
  • Banana shallot(s) : 2 whole
  • Olive oil : 100 ml
  • Maldon salt : 5 pinch(es)
  • Cauliflower : 1 whole
  • Onion(s) : 1 whole
  • Semi-skimmed milk : 250 ml
  • Maldon salt : 3 pinch(es)
  • For the sauce
  • Pomegranate(s) : 1 whole
  • Balsamic vinegar : 100 ml
  • Creme de cassis : 100 ml
  • Banana shallot(s) : 2 whole
  • Olive oil : 100 ml



    Remove all bones and cut each fillet into 3 triangle shapes.
    Season the skin with salt and place in a cold, oiled pan and put on high heat.
    Cook until skin becomes crispy, remove from the heat, turn the fish over and reserve until ready to plate.


    Wash the potatoes, peel and dice the shallots, peel and dice the onions, remove the tough outter leaves from the cauliflower and cut into small pieces. Keep all vegetables seperate.

    Place the potatoes in a pot of cold salted water and bring to the boil, reduce the heat to a simmer and cook until tender. Drain, crush with a fork and mix with the diced shallots and olive oil, season to taste and reserve till ready.

    For the mousseline, sweat the onions on a medium heat with salt and the oil until soft without adding any colour, add the cauliflower, milk and enough water just to cover.Bring this quickly to the boil stirring occasionally. Lower the heat to a simmer and cook for about 20 minutes. When the cauliflower is completly soft, drain, reserve the liquid, and blend to a thick, smooth puree. Only add liquid if this is neccessary.


    Finely dice the shallots and place in a pan with the balsamic and the cassis, slowly reduce until the consistancy of cassis returns, leave to cool.
    Remove all seeds from the pomegranate and reserve. If there is alot of liquid coming from inside, this can be added to the reduction.
    Once the reduction has cooled, add the olive oil and pomegranate and check seasoning.

    To plate, put 3 small piles of the potato salad and top with a piece of the seabass.
    Spread the mousseline between the piles of potato and top the dish with the vinagrette.

Chef's tip

«You could reserve a few of the florets of the cauliflower and either pickle or roast them to add another dimension to the dish.»

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