Fresh Gulf Fish Recipe
Fresh Gulf catch | Cauliflower soubise | Turmeric beurre blanc | Chermoula
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Ingredients
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Fresh Gulf Fish
Cauliflower Soubise
Turmeric Beurre Blanc
Chermoula
Method
Fresh Gulf Fish
- 1
- 2
Cook the Fish
Place the seasoned fish fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-20 minutes or until the fish flakes easily with a fork.
Cauliflower Soubise
- 3
- 4
Make the Soubise
Add the heavy cream, salt, and white pepper to the pot. Simmer for an additional 5-7 minutes until the cauliflower is very tender. Use an immersion blender to puree the mixture until smooth and creamy. Keep warm.
Turmeric Beurre Blanc
- 5
Prepare the Sauce Base
In a saucepan, combine the white wine and minced shallots. Bring to a boil and reduce the liquid by half over medium heat.
- 6
Finish the Sauce
Lower the heat and whisk in the cold cubed butter one piece at a time, allowing it to emulsify. Stir in the turmeric powder and season with salt to taste. Keep warm without boiling.
Chermoula
- 7
Prepare the Chermoula
In a mixing bowl, combine the chopped cilantro, parsley, minced garlic, ground cumin, paprika, lemon juice, olive oil, and salt. Mix well until all ingredients are combined.
