Pan-Seared Rouget with Cauliflower Purée and Kalamata Olives
Courtesy of Maison Blanche, Chef Jose Martinez
Serves 4
2 ounces Kalamata olives
extra virgin olive oil
6 ounces cauliflower
½ tablespoon minced preserved lemon
1 ounce hazelnut oil
6 tablespoons extra virgin olive oil
8 whole rouget (red mullet), fileted
1 ounce hazelnuts, toasted and crushed
Place olives in a blender. With the motor running, slowly add 1-2 tablespoons olive oil until the olives form a rough purée. Remove and set aside.
Boil or steam the cauliflower until soft, then purée along with the hazelnut oil and preserved lemon in a food processor until smooth.
Add enough olive oil to a skillet to coat the bottom and heat. Sear the rouget for 1 minute (or to preferred doneness).
While the fish are searing, place some of the cauliflower purée on each of 4 plates as a bed for the fish, and transfer the filets onto the purée as soon as they are done. Drizzle the kalamata sauce over the fish and purée, and garnish the crushed hazelnuts. Serve.
Fred Bollaci with Chef Jose Martinez of Longboat Key’s fabulous Maison Blanche restaurant!
