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  2009 Fall Farm Fresh Feature
Chef Paul Anders of Sweet Basil - Vail, CO
Chef Paul Anders
Sweet Basil
193 E Gore Creek Dr # 201
Vail, CO 81657-4549
(970) 476-0125

Loup de Mer with Caramelized Cauliflower, Cauliflower Puree, and Caper- Raisin Relish
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Loup de Mer with Caramelized Cauliflower, Cauliflower Puree, and Caper- Raisin Relish
Chef Paul Anders of Sweet Basil - Vail, CO
Adapted by StarChefs.com
October 2009
Yield: 4 Servings


INGREDIENTS

Caper-Raisin Relish:
¼ cup golden raisins
¼ cup black raisins
1 cup Madeira
¼ cup pine nuts, toasted
1½ tablespoons capers, drained and rinsed
Zest and juice of ½ lemon
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper

Cauliflower Puree:
½ head cauliflower, cut into small florets
6 cloves garlic, crushed
White chicken stock, as needed
1 cup heavy cream
1 teaspoon truffle oil
Salt and freshly ground black pepper

Caramelized Cauliflower:
2 tablespoons olive oil
½ head cauliflower, cut into florets
2 shallots, julienne
1 tablespoon butter
Salt and freshly ground black pepper

Loup de Mer:
4 5-ounce fillets loup de mer or similar white fish
Salt and freshly ground black pepper
2 tablespoons olive oil

To Assemble and Serve:
Extra virgin olive oil
High-quality aged balsamic vinegar

METHOD

For the Caper-Raisin Relish:
Plump the raisins in the Madeira for 20 to 30 minutes. Drain the raisins and chop lightly. Mix the raisins with the pine nuts, capers, lemon zest, and olive oil. Let the mixture rest for 1 hour; then  finish with the lemon juice, parsley, and salt and pepper.

For the Cauliflower Puree:
Blanch the cauliflower lightly in water until tender, and shock in an ice bath. Put the florets in a sauce pot with the garlic and enough chicken stock to barely cover. Bring the mixture to a simmer and cook for 5 minutes. Drain off the chicken stock and place the cauliflower and garlic in a blender with the heavy cream. Puree until it’s very smooth; then add the truffle oil and season with salt and pepper.

For the Caramelized Cauliflower:
Heat the oil in a sauté pan over medium-high heat. The pan must be very hot so the cauliflower doesn’t get mushy. Add the cauliflower and sauté until well caramelized. Finish the cauliflower florets with the shallots and the butter. Season with salt and pepper.

For the Loup de Mer:
Pat the fish with a towel until dry.  Season with salt and pepper.  Heat oil in a sauté pan over medium-high heat. Put the fish in the pan, skin side down, and cook until the skin is golden brown and crispy. Carefully turn the fish over and cook the other side until it’s golden brown. 

To Assemble and Serve:
Spoon a pool of cauliflower puree in the center of the plate. Place a line of the caramelized cauliflower over the puree; top with the loup de mer and garnish with the relish and a drizzle of olive oil and balsamic.


 
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