Saffron sea bass with sautéed cauliflower florets and Derio butternut squash

How to prepare the sea bass:

• Clean the sea bass and slice it into portions of 180 g. Do not remove the skin.

To sautée:

• Cut the garlic and parsley into brunoise.

For the sauce:

• Reduce a litre of fumet until a quarter of its original quantity. Then add the saffron and allow to infuse. Drain and mix in heavy cream, xanthan gum and butter. Heat the sauce.

For the side dish: vegetable “millefeuille”.

• Cook the cauliflower in milk. Add some potato slices. Drain the cauliflower and the potato and purée them. Season the purée with salt and mix in some butter.
• Boil some small cauliflower florets.
• Cook separately: confit potato slices, mushrooms, grilled courgette slices, roasted and peeled slices of red and green pepper.
• Assemble a "millefeuille" with these vegetables and fit them into a ring.
• Cook the butternut squash and the onion in the vegetable broth.

To decorate:

• Carrot cut into julienne chips.
• Chopped chives.
• Butternut squash purée:
  • Drain the vegetables that have been cooking in the broth and mix them in the thermomix. If you consider it to be too thick, you can add some of the broth. Continue blending.
  • Pour the butternut squash purée into a piping bag with a star tip and reserve for when plating.

PLATING

• Sear the portion of sea bass on the grill and fully cook it in the oven.
• Once out of the oven, sprinkle over some of the garlic and parsley oil.
• Heat the vegetable "millefeuille" in the oven, taking it out the same time as the sea bass.
• Heat the cauliflower florets in butter at very low heat.
• Pour some saffron sauce on the plate and place the sea bass on top.
• Place a quenelle of cauliflower purée and arrange the vegetable "millefeuille" next to the sea bass. Add some small cauliflower florets on top of the vegetables.
• Pipe some drops of butternut squash purée onto the plate.
• Lastly, decorate with chopped chives and carrot chips.