Market Fish Recipe
Cockles, Cauliflower Puree, Kumquat, Tarragon, Artichoke Barigoule, English Peas
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Ingredients
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Seafood
Vegetables
Herbs & Spices
Dairy
Pantry Staples
Method
Preparation
- 1
Prepare Cauliflower Puree
Steam or boil the cauliflower until tender. Drain and blend with butter, salt, and a dash of pepper until smooth. Set aside.
- 2
Cook Cockles
In a pan, heat 1 tablespoon of olive oil over medium heat. Add the cockles and a splash of water. Cover and cook until the cockles open up, about 5 minutes. Discard any that do not open.
- 3
Prepare Artichoke Barigoule
In another pan, heat the remaining olive oil and add the artichoke hearts. Sauté briefly, then add a splash of water and cover to steam for about 5-7 minutes until tender.
- 4
Sauté Peas
In the same pan used for the artichokes, add the English peas and sauté for about 3 minutes until heated through. Add chopped tarragon and season with salt and pepper.
Cooking Fish
- 5
Sear Market Fish
Heat a non-stick skillet over medium-high heat. Season fish fillets with salt and pepper. Add remaining butter and sear fish for about 3-4 minutes on each side or until cooked through and golden brown.
Plating
- 6
Assemble the Dish
On each plate, spread a generous layer of cauliflower puree, top with seared fish, a portion of cockles, artichoke barigoule, and sautéed peas. Garnish with thinly sliced kumquats and additional tarragon if desired.