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Sauteed Loup de Mer, Caramleized Cauliflower, Cauliflower Puree, Caper, Pinenut, and Raisin Relish, 8 year old Balsamic Vinegar
Chef Paul Anders of Sweet Basil – Vail, CO
Adapted by
November 2007

Yield: 4 Servings


Cauliflower Puree:
  • 1 head cauliflower
  • 6 cloves garlic, smashed
  • White chicken stock, as needed
  • 1 cup heavy cream
  • 1 teaspoon truffle oil
  • Salt and pepper
  • ¼ cup golden raisins
  • ¼ cup black raisins
  • 1 cup Madeira Wine
  • ¼ cup pine nuts, toasted
  • 1 ½ Tablespoons capers, drained, rinsed
  • ½ lemon, zested and juiced
  • 2 Tablespoons Olive oil
  • 1/8 cup parsley, chopped
  • Salt and pepper
To Assemble and Serve:
  • 4 5-ounce filets of loup de mer
  • Salt and pepper
  • Olive Oil
  • 2 shallot, julienne
  • Butter
  • Aged balsamic vinegar

For the Cauliflower:
Clean the head and cut into small florets. Blanch the florets lightly in water and shock in an ice bath once they are tender. Reserve half of the cauliflower for caramelizing. Place the other half in a sauce pot with the garlic and enough chicken stock to barely cover. Bring to a simmer and cook for 5 minutes. Strain off the chicken stock and place the cauliflower/garlic in a blender with the heavy cream. Puree until very smooth and then add the truffle oil and season with salt and white pepper.

For the Relish:
Plump the raisins in Madeira wine for 20-30 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 one hour. Finish with the lemon juice and chopped parsley, season lightly with salt and pepper.

To Assemble and Serve:
Pat the fish with a towel until dry. Season with salt and pepper. Place two sauté pans over medium/high heat and add oil. Once the pans are hot, place the fish skin-side down and cook until the skin is golden brown and crispy. Turn the fish over and cook the other side. In the other pan, add the reserved cauliflower florets and sauté until well-caramelized. Finish the florets with the julienne shallots and a pat of butter, and season with salt and pepper. To plate: place a circle of the cauliflower puree in the center of a plate. Place a line of the caramelized cauliflower over the puree. Top with the fish, and garnish with the relish, a drizzle of olive oil and aged balsamic.

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