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Poached Wild Striped Bass, Cauliflower Puree Caldin, Curry Recipe

Poached Wild Striped Bass, Cauliflower Puree Caldin, Curry Recipe

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Poached Wild Striped Bass, Cauliflower Puree Caldin, Curry

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Ingredients:

Serving

12 cloves garlic, peeled
1/2 cup unsweetened coconut flakes
2 tbsp ground cumin
2 tsp ground turmeric
1 tsp freshly ground black pepper
3 tbsp canola oil
2 white onions, sliced thinly
12 cups fish stock
1 fresh green chile, mild -to- moderately hot , including seeds
6 (6-oz) wild striped bass fillets, skin on and 1 1/2 to 2- inches thick
sea salt
2 (12-oz) cans coconut milk (recommended : chaokoh brand)
cauliflower puree , recipe follows
1 tbsp canola oil
1 tsp cumin seeds
1 tbsp chopped shallot
1 tsp chopped ginger
1 tsp chopped garlic
2 roma tomatoes, chopped
1/2 head cauliflower, cut into florets
1/8 tsp ground turmeric
1 dried red chile , including seeds
1/4 cup vegetable stock , more if needed

Directions:

Put the garlic and coconut in a blender and blend to make a paste, adding a little water if necessary. Transfer the paste to a small bowl and stir in the cumin, turmeric, and pepper.
Heat the oil in a large pot over medium heat. Add the onions and cook, stirring frequently, until they're softened but not browned, 5 to 7 minutes. Add the garlic-coconut paste and cook, stirring often, 2 to 3 minutes. Add the fish stock and chile and simmer the sauce for 30 minutes.
Preheat the oven to 275 degrees F.
Season the bass fillets with sea salt and let stand for 5 minutes. Bring the fish stock sauce up to a boil and add the coconut milk. Bring up to a boil once again. Add the bass to the sauce and bake in the middle of the oven until the fish is just cooked through, about 15 minutes.
To serve, plate the fish on some sauce and spoon the cauliflower puree around it.
Cauliflower Puree
Heat the oil in a skillet over medium heat. Add the cumin seeds and cook until they're fragrant, about 1 minute. Add the shallots, ginger, and garlic and cook until softened but not browned. Add the tomatoes and saute until soft. Add the cauliflower, turmeric, and chile, and saute until just slightly golden. Add just enough vegetable stock to cover by 1/4-inch. Bring to a simmer and cook until the cauliflower is tender, about 5 minutes. Transfer to a food processor or blender and puree.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	329.4 Kcal (1379 kJ)
Calories from fat	176.09 Kcal
		% Daily Value*
Total Fat	19.57g	30%
Cholesterol	27.33mg	9%
Sodium	2321.39mg	97%
Potassium	1141.07mg	24%
Total Carbs	21.2g	7%
Sugars	3.7g	15%
Dietary Fiber	3.18g	13%
Protein	17.34g	35%
Vitamin C	31.9mg	53%
Iron	2.7mg	15%
Calcium	79.4mg	8%

Amount Per 100 g
Calories	50.84 Kcal (213 kJ)
Calories from fat	27.18 Kcal
		% Daily Value*
Total Fat	3.02g	30%
Cholesterol	4.22mg	9%
Sodium	358.31mg	97%
Potassium	176.13mg	24%
Total Carbs	3.27g	7%
Sugars	0.57g	15%
Dietary Fiber	0.49g	13%
Protein	2.68g	35%
Vitamin C	4.9mg	53%
Iron	0.4mg	15%
Calcium	12.3mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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