Restaurants›Ballast Point Brewing›Wolf Of The Sea Recipe

Wolf Of The Sea Recipe

Inspired by Ballast Point Brewing
Time45m
Serves4

with Purple Cauliflower Puree, Cipollini Onion, Rice Crisp

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Ingredients

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Fish

Purple Cauliflower Puree

Cipollini Onion

Rice Crisp

Method

Preparation of Purple Cauliflower Puree

1

Cook the Cauliflower

In a pot of boiling salted water, add the purple cauliflower florets and cook for about 8-10 minutes until tender. Drain and set aside.

2

Blend the Puree

In a blender, combine the cooked cauliflower, butter, heavy cream, salt, and black pepper. Blend until smooth. Adjust seasoning to taste and keep warm.

Caramelizing Cipollini Onions

3

Sauté the Onions

In a pan, melt 1 tablespoon of butter over medium heat. Add the cipollini onions and cook until they are golden brown, about 10 minutes.

4

Add Balsamic Vinegar

Stir in balsamic vinegar and season with salt. Cook for another 5 minutes until the onions are tender and caramelized.

Cooking the Wolf Fish

5

Season the Fish

Season the wolf fish fillets with salt and black pepper.

6

Sear the Fish

In a skillet, heat olive oil over medium-high heat. Add the fish fillets and cook for about 4-5 minutes on each side until golden brown and cooked through.

Preparing the Rice Crisp

7

Fry the Rice Puffs

In a small pan, heat olive oil over medium heat. Add the rice puffs and sauté until they are crispy, about 2-3 minutes. Season with salt.

Plating

8

Serve the Dish

On a plate, spread a generous amount of purple cauliflower puree, top with the seared wolf fish, add caramelized cipollini onions, and sprinkle with crispy rice puffs. Enjoy!