Seared sea bass with cauliflower puree and roasted baby beets. (Serves 6).

ingredients

For the cauliflower puree:

2 tablespoons canola oil

1 small Vidalia onion, thinly sliced

1 large head cauliflower, cleaned, cored, and chopped

2 tablespoons unsalted butter

1 gallon double chicken stock reduced to two quarts

Salt and pepper to taste

For the beet reduction:

Juice of 12 large red beets

Zest of 2 oranges

1-inch piece ginger, peeled and chopped

Salt and pepper to taste

For the baby beets:

2 tablespoons unsalted butter, softened

1 vanilla bean, seeds only

1 roasted baby white beet, peeled and thinly sliced (*)

1 roasted baby red beet, peeled and thinly sliced (*)

1 roasted baby yellow beet, peeled and thinly sliced (*)

1 roasted baby chioggia beet, peeled and thinly sliced (*)

1 bunch beet stems

2 bunches beet greens

1/2 cup vegetable stock

Salt and pepper to taste

For the sea bass:

1 1/2 tablespoons canola oil

6 4-ounce sea bass fillets

2 tablespoons unsalted butter

5 sprigs thyme

Salt and pepper to taste

For the garnish:

Micro greens (*)

(*)Available through The Chef's Garden at [phone].

directions

For the cauliflower puree, in a large, deep saucepan heat the oil over medium heat. Add the Vidalia onion and saute until tender, about 10 minutes. Reduce the heat, add the cauliflower, butter, and stock, and bring to a simmer. Maintain the heat until the cauliflower is tender, about eight minutes. Remove from the heat and set aside. Using a slotted spoon, transfer the cauliflower to the bowl of a food processor fitted with the metal blade attachment, and pulse to form a rough puree. With the motor running, gradually add the cooking liquid and puree until smooth, about two minutes. Transfer to a bowl, season, and reserve keeping warm.

For the beet reduction, in a medium sauce an, ring the beet juice, orange zest, and ginger to a boil. Reduce the heat and maintain at a simmer until reduced by three-fourths, about 20 minutes. Remove from the heat and strain through a fine mesh sieve. Season and reserve keeping warm.

For the baby beets, in a small bowl, using a rubber spatula, combine the butter and vanilla and fold to incorporate. In a large saute pan, heat the vanilla butter over medium heat. Add the roasted baby beets, beet stems, beet greens, and vegetable stock and saute until stems are tender and the greens wilted, about three minutes. Remove from the heat. Transfer to a paper towel-lined sheet pan to drain. Season and reserve keeping warm.

For the sea bass, preheat the oven to 350 degrees. In a small saute pan, heat the oil over high heat. Season and sear the sea bass on both sides until golden brown, about one minute. Remove from the heat and transfer to the oven until warmed through, about three minutes. Remove from the oven and place over medium heat. Add the butter and thyme and baste the fish until the butter begins to brown. Remove from the heat and, using a slotted spatula, transfer the fish to a paper towel-lined sheet pan to drain. Season and reserve keeping warm.

To serve, place a 3-inch ring mold in the center of a plate, fill partway with some cauliflower puree, and remove the ring mold. Arrange some beet stems and beet greens on to p and set a bass fillet in the center. Arrange some a y beets around the dish, drizzle some beet reduction around the dish, and garnish with micro greens.

Savennieres

Domaine des Baumard

Loire, France1996