Pan-fried sea bream with cauliflower, pistachio and mint couscous and cauliflower purée from Full of Flavour: 120 Versatile Recipes for the Imaginative Cook by Maria Elia

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    See recipe for variations.

  • consortiumlibrary on July 17, 2017

    Very much enjoyed this dish, as modified, and thought combo worked well. It's best when all components are eaten in one bite; put puree on bottom, top with salad, then top with fish (used rockfish, skinned, to facilitate easy eating). To couscous, added anchovy paste, minced green onions, ground cumin seed, and minced golden raisins. To puree, added garlic and piri piri sauce, plus used only 1/3 cup milk and 1 Tbsp butter. Next time will sub olive oil for butter and prob try vegetable stock instead of milk. For fish, skinned it, then seasoned with salt and pepper, dredged in flour, and pan fried. Will make again.

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