Ingredients
Preparation
- Place the oil in a saucepan and gently heat to 60°C. Stir in the curry powder and cover the pan with cling film. Set aside to infuse for two hours.
- Rinse and trim the radishes. Slice fi nely or for extra crunch, quarter. Place in ½ litre jar with mustard seeds and peppercorns.
- Bring the water, vinegar, salt and honey to the boil in a pan. Once at a rolling boil pour into the jar of radishes. Cool to room temperature before using.
- Preheat oven to 200°C. Place the caulifl ower florets in a bowl.Combine with the oil, chilli powder and a pinch of salt. Spread onto a baking tray and roast for 25 to 30 minutes until charred.
- For the purée, put olive oil in a pan over a medium heat. Sweat the cauliflower for 2 minutes. Add the curry powder and garlic and sear for a further 2 minutes. Add the milk and simmer for 10 minutes until tender and ¾ of the liquid has evaporated. Transfer to a blender and purée with butter and cream. Once silky smooth, season with salt, pepper and lemon zest.
- For the fish, pour the milk into a pan and season with salt. Place over a gentle heat. Once simmering, delicately add the Skrei and cook for 6 to 8 minutes. Remove the fish from the milk and serve immediately with the purée and cauliflower. Garnish with pickled radishes and herbs.