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Ingredients (2 servings)
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310 g Wolfsbarsch
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1 Stk. Karfiol
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199 g Frischkäse
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1 Stk. Focaccia
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Salz, Pfeffer, Muskatnuss
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Olivenöl
Preparation
- Clean the cauliflower, divide into small florets, and boil in plenty of salted water for about 15 minutes until soft. Meanwhile, let the sea bass thaw slightly according to package instructions, rinse, and pat dry.
- Drain the cooking water from the cauliflower, add the cream cheese, and blend everything with an immersion blender into a fine, creamy puree. Season to taste with salt, pepper, and a little grated nutmeg.
- Briefly bake the focaccia in the oven or in a pan according to package instructions until crispy and cut into pieces.
- Heat olive oil in a pan, sear the sea bass skin-side down until crispy, then flip and let it finish cooking briefly. Season with salt and pepper and serve on the warm cauliflower puree along with the focaccia.
