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Prime VIP
Serves 4
Prep time: 30 mins
Cooking time: 30 mins
INGREDIENTS
- 20ml olive oil
- 30g butter
- 5g garlic
- 80g small leeks, diced
- 3g brown sugar
- 10g fresh thyme
- 80ml milk
- 300g cauliflower, blanched, drained
- 4 red snapper pieces (120g each), marinated in 10ml lemon juice, salt and pepper
- cherry tomatoes, celery leaves and basil, to serve
PREPARATION
1. Heat a little olive oil and butter in a pan. Sauté garlic and leeks until fragrant, add sugar and let it caramelise. Then add thyme and milk. Bring to a simmer, add cauliflower and cook for 3-4 minutes. Remove from heat and purée with a little butter and olive oil until smooth.
2. Pan-roast fish in a hot frying pan for 3 minutes on each side, drizzle a little lemon juice and olive oil over the fish and let it rest for 2 minutes.
3. Place a portion of cauliflower purée on a plate and top with fish. Garnish with cherry tomatoes, basil and celery leaves.
