If you’re anything like us, recreating dishes from Dubai-based restaurants has become your latest hobby.
Cassette, the hip café found in Al Quoz’s The Courtyard, has shared a pan-fried sea bass with cauliflower purée and fennel salad recipe that not only sounds super-healthy, sounds super-tasty too.
• 1 cauliflower, cut into florets
• 2 tbsp crème fraîche
• 40g unsalted butter
• 100g fennel, finely shredded
• 1 dried red chilli, crumbled
• 2 tbsp apple cider vinegar
• 1 bunch flat-leaf parsley, finely chopped
• 1 bunch mint leaves, finely chopped
• Finely grated zest of one lemon
• 100ml extra virgin olive oil
• 1 x 140g seabass fillet with skin on, pin boned
• Preheat the oven to 200°C.
• To make the cauliflower purée, cook the cauliflower in a large saucepan of boiling salted water for four-five minutes until very tender. Drain, then transfer to a food processor and whiz until smooth. Top tip: For more flavour roast the cauliflower in oven and then purée.
• Add crème fraîche and butter, and whiz to combine. Season to your personal taste, then set aside and keep warm.
• To make the salad, place the fennel, chilli, apple cider vinegar, parsley, mint, lemon zest and ⅓ cup of olive oil in a large bowl. Season, then toss to combine and set aside.
• Heat the remaining one tablespoon of olive oil in a large non-stick ovenproof frying pan over a medium-high heat.
• Season the seabass skin with salt, cook the sea bass, skin-side down, for four-five minutes until crisp and golden.
• Transfer the frying pan to the oven and continue to cook, without turning, for a further two-three minutes until the whiting is cooked through.
• Divide the cauliflower purée among four serving plates. Arrange one fillet on a plate and serve with shaved fennel salad.